Southern Flounder
About
Ingredients
* Four 12-ounce fresh southern flounders, cleaned and heads removed
* Kosher salt
* 3 to 4 cups peanut or corn oil
* 2 cups rice flour
* 2 tbsp finely chopped green onions
* 1 tbsp corn oil
* 1 tbsp peeled grated fresh gingerroot
* 1 tbsp finely chopped garlic
* 1-1/2 cups chopped fresh or thawed frozen peaches
* 1 tsp chopped fresh mint
* 1 tsp chopped fresh cilantro
* 1 tsp chopped fresh lemongrass
* 1 tsp finely chopped fresh jalapeño pepper
* One 15-ounce jar peach jam
* 2/3 cup oriental fish sauce*
* 1 tsp tamarind concentrate*
* 1/2 tsp garlic-chili sauce*
Cooking Instructions
Wash and pat dry the flounders. Score both sides of each fish with a sharp knife in a diagonal pattern. Salt the fish with the kosher salt and set aside. In a large, deep skillet or wok, begin to heat the oil.
To make the sauce: In a large saucepan, heat the oil and saute the gingerroot and garlic for 3 to 5 minutes. Stir in the remaining ingredients and simmer.
Dredge the reserved flounders in the flour and fry in the hot oil for 4 minutes or until lightly browned and crispy. Drain on paper towels.
Place 1 flounder on each serving plate and top with the warm sauce. Garnish with the green onions and serve immediately.
