Flounder with Thai Scallion Sauce
Adapted from Cooking Light Annual Recipes 1997
Makes 2 servings 0 WW Blue points
3 cups boiling water
2 Tbsp peeled, minced ginger
1/2 tsp coriander seeds
3 oolong tea bags
1 (3-inch) strip lemon peel
2 (6 ounce) flounder fillets, without skin
1 cup sliced scallions, 2 inches in length
1 cup diagonally sliced carrots, 1/4 inch thick
Thai Scallion Sauce (recipe below)
Combine the boiling water, ginger, coriander seeds, tea bags and lemon peel. Let steep for 1 hour.
Strain the liquid into a skillet. Add the scallions and carrots and bring to a boil.
Roll up the flounder, jelly roll style. Add to the boiling liquid.
Reduce heat and simmer covered for about 8 minutes or until the fish flakes easily.
Transfer the vegetables and fish to a serving plate and top with Thai Scallion Sauce.
Enjoy!
Thai Scallion Sauce
2 Tbsp soy sauce
1 Tbsp fish sauce
1/2 Tbsp thinly sliced scallions
1 tsp chopped cilantro
1/2 Tbsp rice vinegar
1/2 tsp liquid sugar substitute
1/4 tsp chopped fresh mint
1/4 tsp sesame oil
1/8 tsp minced ginger
1/8 tsp chili garlic sauce
1/4 tsp chopped garlic
Combine all ingredients in a small bowl and mix to combine.
