Pla Preeo Wan Recipe
Ingredients
| Flounder fillets - 2 lbs , cut into 4 pieces total | ||
| Pineapple | 3 Cup (16 tbs) | |
| Cucumber | 2 Cup (16 tbs) | |
| Plum tomatoes - 4 ripe large, cored, seeded, and cut into 1/4-inch dice (2 cups) | ||
| Onion | 1 Cup (16 tbs) | |
| Pineapple juice | 1/4 Cup (16 tbs) | |
| Garlic | 4 Clove (5gm) | |
| Ginger | 2 Tablespoon, peeled | |
| Salt | 1 To taste | |
| Cornstarch | 1 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| Lime juice | 2 Tablespoon | |
| Cilantro leaves - 1/2 cup, coarsely chopped, fresh | ||
Directions
GETTING READY
1) Discard any tiny bones from the flounder.
2) On a broiler pan lined with aluminum foil, place the flounder fillets.
3) Preheat the broiler.
MAKING
4) In a heavy saucepan, add the pineapple, cucumber, tomatoes, onion, and pineapple juice together. Simmer over a medium-low heat for 5 minutes, stirring occasionally.
5) Lower the heat, stir in the garlic and ginger, sprinkle with the salt and simmer for another 5 minutes.
6) In a small bowl, pour 1/4 cup of liquid from the saucepan, stir in the cornstarch and mix until smooth.
7) Return the cornstarch mixture back into the simmering mixture, stir and cook for about 2 minutes, until slightly thickened, keep aside.
8) Brush the fish fillets with the olive oil, drizzle with the lime juice and sprinkle with the salt.
9) Place the pan 4 inches from the heat source and broil for 4 to 5 minutes until the fish is opaque and flakes easily.
10) Halve each piece of fish crosswise, place a piece in the bottom of each of 8 shallow bowls.
11) Heat the fruit sauce for over medium heat for 1 minute and stir in the cilantro.
SERVING
12) Spoon the sauce evenly over the fish and serve immediately.
1) Discard any tiny bones from the flounder.
2) On a broiler pan lined with aluminum foil, place the flounder fillets.
3) Preheat the broiler.
MAKING
4) In a heavy saucepan, add the pineapple, cucumber, tomatoes, onion, and pineapple juice together. Simmer over a medium-low heat for 5 minutes, stirring occasionally.
5) Lower the heat, stir in the garlic and ginger, sprinkle with the salt and simmer for another 5 minutes.
6) In a small bowl, pour 1/4 cup of liquid from the saucepan, stir in the cornstarch and mix until smooth.
7) Return the cornstarch mixture back into the simmering mixture, stir and cook for about 2 minutes, until slightly thickened, keep aside.
8) Brush the fish fillets with the olive oil, drizzle with the lime juice and sprinkle with the salt.
9) Place the pan 4 inches from the heat source and broil for 4 to 5 minutes until the fish is opaque and flakes easily.
10) Halve each piece of fish crosswise, place a piece in the bottom of each of 8 shallow bowls.
11) Heat the fruit sauce for over medium heat for 1 minute and stir in the cilantro.
SERVING
12) Spoon the sauce evenly over the fish and serve immediately.
Chef
