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Ingredients:
4 small flounder, cleaned and scaled
1 cup rice flour
Kosher salt
3-4 cups peanut or corn oil
Red Currant Sauce:
1 Tbsp Minced ginger
1 Tbsp minced garlic
1 1/2 cups peach jam
1 tsp chopped mint
1 tsp chopped cilantro
1 tsp minced Jalapeno pepper
1/4 cup fish sauce
1 tsp tamarind concentrate
1 Tbsp Hot Sauce
1 Tbsp minced green onion
Instructions:
Wash and pat flounder dry. Score both sides of fish with a sharp knife in a diagonal patter. Salt and fish and set aside. Heat oil in wok or large skillet (an electric fryer works great as well). For sauce, in a separate saucepan, saute ginger and garlic together in a little of the oil, then add jam, tamarind, fish sauce, and herbs, simmering briefly to blend flavors. Dredge flounder in rice flour then fry in hot oil about four minutes or until lightly browned and crispy. Drain on paper bag or paper towels. Top with sauce; garnish with green onion and serve.
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Copyright © 1999 - 2004 Lanier Publishing International
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