Served over brown rice with snow peas and shiitake mushrooms, Asian-inspired Hoisin Flounder is a superfast dinner solution for your busy weeknights.
1 (3 1/2-ounce) bag boil-in-bag brown rice
2 tablespoons hoisin sauce
1 tablespoon water
2 teaspoons lower-sodium soy sauce
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons dark sesame oil
1/2 teaspoon black pepper
3 tablespoons canola oil, divided
4 (6-ounce) flounder fillets
1/4 teaspoon kosher salt
1 cup diagonally sliced snow peas
2 green onions, thinly sliced
1 cup sliced shiitake mushroom caps
How to Make It
Prepare rice according to package.
Combine hoisin and next 5 ingredients in a bowl. Reserve 4 teaspoons.
Heat a nonstick skillet over medium-high heat. Add 1 tablespoon canola oil. Sprinkle fillets with salt. Add two fillets to pan; cook 4 minutes. Turn; brush each with 1 teaspoon hoisin mixture. Cook 2 minutes. Remove fish from pan. Repeat with 1 tablespoon canola oil, 2 fillets, and 2 teaspoons hoisin mixture.
Heat a skillet over high heat. Add 1 tablespoon canola oil. Add peas and onions; sauté 1 minute. Add mushrooms; sauté 2 minutes. Place 1/2 cup rice onto each of 4 plates. Top each with 1 fillet and 1/2 cup vegetables; drizzle with 1 teaspoon hoisin mixture.
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I used tilapia and steamed my own brown rice. Loved the sauce, which I doubled, and the veggies. It
just was an unusual combination with the fish. I think salmon would be a
better choice of fish here. But that's just me. Will make again.
Had some brown rice and Asian greens that needed using, so I just made the fish. Added a little chopped pineapple (also needed using!) to the fish and sauce, which gave it a nice sweetness. I've not done any Asian-style fish besides tuna and shrimp before, so this was a new thing for us. We enjoyed it very much.
My entire family really enjoyed this dish. And I did use flounder. I especially thought that the flavor of the sauce was excellent. I served this with green beans and I will be making this again maybe next time with tilapia. Yummy.
I, like others, don't love flounder, plus it's a little harder to find in the supermarket. I made the dish with 2 lbs of tilapia, doubling the sauce recipe, and it turned out wonderfully. The tilapia is such a thin fish that the whole fillet didn't make it to the plate in one piece, but it was devoured just the same. I didn't have sesame oil, so I just toasted some sesame seeds in a dry pan then added them to the sauce. It provided a great, nutty flavor, without the fat of the oil. Will make again!