Flounder Simmered In Spicy Sauce Bplah Dtom Saep Recipes

BROILED FLOUNDER (SO EASY!)

Steps:

• Line a shallow baking pan with aluminum foil. Lightly brush foil with small amount of butter.
• Arrange fish fillets on foil. Brush fillets with remaining butter. Sprinkle Old Bay Seasoning on fillets.
• Broil five inches from heat 10 minutes or until fish flakes easily when tested with a fork. Squeeze lemon wedges over fillets.

FLOUNDER SIMMERED IN SPICY SAUCE (BPLAH DTOM SAEP)

Steps:

• Rinse fish and drain well. Cut fillet in half. In a mortar and pestle, pulverize peppercorns. Add garlic and chillies and pound together until pasty. Add chopped shallots. Continue to pound to make a coarse, well-blended paste (Peppercorn-Garlic-Chillie Paste).
• Put palm sugar in wok with 1 teaspoon water. Heat over low to medium heat, and stir until the sugar has turned dark reddish brown, but not burned.
• Add remaining water and Peppercorn-Garlic-Chillie Paste. Bring to a boil over high heat, stirring to dissolve palm sugar.
• Add ginger, peanut oil, and fish sauce. Stir to mix, then follow with the fish.
• Return to a boil before lowering heat to a level at which the sauce simmers gently.
• Simmer for 5 minutes, turn fish over and continue to cook uncovered until it is cooked through and sauce has thickened. If a lot of sauce remains, remove fish from the wok onto a serving dish. Increase heat to high and reduce sauce by one-third to one-half.
• To serve, spoon sauce over fish and garnish with cilantro sprigs.