Yield
4 servings (serving size: 1 fish fillet, about 1/4 cup vegetables, and 2 teaspoons thai scallion sauce)

Store the leftover sauce in an airtight container in your refrigerator for up to a week. Try serving it over steamed fresh asparagus.

How to Make It

Step 1

Combine first 5 ingredients in a large bowl; let stand 1 hour.

Step 2

Roll up each flounder fillet jelly-roll fashion, and place in a large skillet. Add green onions, carrot, and shallots to skillet. Strain tea mixture through a sieve into skillet; bring to a boil. Reduce heat to medium-low, and simmer, uncovered, 8 minutes or until fish flakes easily when tested with a fork. Remove fish, green onions, and carrots from skillet with a slotted spoon, and place on a serving platter. Serve with Thai Scallion Sauce.

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