Pla Preeo Wan (Sweet and Sour Flounder)

Title:
Pla Preeo Wan (Sweet and Sour Flounder)

Yield:
8 Servings

Categories:
Asian,
Seafood




Ingredients:





     2 lb Flounder fillets (4 pieces)


     3 c  Diced peeled ripe pineapple


     2 c  Diced, peeled and seeded


          -cucumber


     2 c  Diced, cored and seeded ripe


          -plum tomatoes


     1 c  Diced onions


   1/4 c  Pineapple juice


     4    Garlic cloves, finely minced


     2 tb Finely minced fresh ginger


          Salt to taste


     1 ts Cornstarch


     2 tb Olive oil


     2 tb Fresh lime juice


   1/2 c  Coarsely chopped fresh


          -cilantro leaves






 From "Sheila Lukins All Around the World Cookbook" (Workman, $27.95


 cloth, $18.95 paper).


 


 While I was in Southeast Asia, I tasted a wonderful broiled flounder,


 topped with a sweet-and-sour sauce of pineapple, cucumber, tomato and


 onion. For spice, I've added lots of fresh ginger and garlic. Serve


 the fish in shallow bowls, with the sauce ladled atop.


 


 1. Carefully remove any tiny bones from flounder with a tweezer. Set


 fish on a broiler tray lined with aluminum foil. Preheat broiler.


 


 2. Combine diced pineapple, cucumber, tomatoes, onions and pineapple


 juice in a heavy saucepan. Simmer over medium-low heat for 5 minutes,


 stirring occasionally.


 


 3. Reduce heat, add garlic and ginger, season with salt and continue


 cooking for another 5 minutes.


 


 4. Remove 1/4 cup of liquid from saucepan and mix it with cornstarch


 until smooth. Stir back into saucepan and cook, stirring, 2 minutes


 more to thicken fruit sauce slightly. Remove from heat; set aside.


 


 5. Brush fish fillets with olive oil and drizzle with lime juice.


 Sprinkle with salt. Place fish 4" from heat source and broil 4-5


 minutes, or until fish is opaque and flakes easily. Remove, cut in


 half crosswise and place one piece of fish in each of 8 shallow bowls.


 


 6. Heat fruit sauce for 1 minute over medium heat, stir in cilantro


 and ladle evenly over fish. Serve immediately.


 


 Per serving: 212 calories, 5 grams fat, 60 milligrams cholesterol.


 


 From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip