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How To make Flounder with Vegetables and Gingered Sauce
2 tb MAZOLA corn oil or MAZOLA
Right Blend canola and corn Oil 2 md Carrots, cut into thin
Strips 1 md Onion, chopped
1 Clove garlic, minced
1/4 lb Snow peas
1 t Minced fresh ginger OR
1/4 ts Ground ginger
1/2 ts Salt
1/4 c Dry white wine
4 (4 oz each) flounder fillets
1. In large skillet heat oil over medium heat. Add
carrots, onion and garlic; stirring frequently, cook 4 minutes. Add snow peas, ginger and salt; cook, stirring, 2 minutes. Remove vegetables from skillet; keep warm. 2. Stir wine into skillet; bring to a boil. Fold
fillets in half crosswise; arrange in skillet. Reduce heat; cover and simmer 5 minutes or until fish is firm. 3. Transfer fillets to serving platter; top with
vegetables and pan juices. Makes 4 servings. Recipe By :Womans Day Recipe
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Hello Friends,
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This crispy fish has a sweet, tangy and spicy sauce made with lots of chili and garlic. It is a very popular dish in Thailand.
Ingredients:
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Let us know in the comments how this recipe came out for you.
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#Thai #FriedFish #fishrecipe
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This is my easy technique for Chinese-style steamed fish with soy and ginger. No need for any special equipment...you don't even need a bamboo steamer. I'll show you how to create this steamed fish recipe with equipment anyone should have at home.
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Refer to the ingredient list below or go to our website here for your easy reference.
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Ingredients:
Serves 4 - 5
Marinating the fish fillet
------
300g Toman fish fillet
Half an egg white
2 teaspoons of fresh ginger juice
3 teaspoons of cornflour
0.5 teaspoon of salt
0.5 teaspoon of chicken stock powder
A few dashes of grounded white pepper
Blanching the marinated fish
------------
A pan of water (sufficient to scald the fish fillet)
2 slices of ginger
1 stalk of spring onion
Marinated fish fillet
Putting the dish together
----------
1 tablespoon of cooking
2 thumb size ginger - sliced
3 cloves of garlic - minced
1 cup of water
1.5 tablespoons of oyster sauce
0.5 teaspoon of chicken stock powder
0.5 teaspoon of sugar
0.5 teaspoon of salt
Add blanched fish fillet
Thicken sauce with some cornstarch solution
4 stalks of spring onion - cut into 1 inch length
1.5 teaspoons of sesame oil
1 tablespoon of Chinese cooking wine (Shaoxing Huatiao wine)