Store the leftover sauce in an airtight container in your refrigerator for up to a week. Try serving it over steamed fresh asparagus.
Cooking Light MAY 1996
Combine first 5 ingredients in a large bowl; let stand 1 hour.
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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