White’s Oriental Steamed Flounder
1 1/2 Tbsp Light Soy Sauce
2 Tbsp Dry Sherry
Juice and Zest of 1 Lime
150 Mls Sunflower Oil
Salt and Pepper
1 Bunch Bok Choy
4 Spring Onions Chopped
1 Red Chilli de seeded & finely chopped
2 Cloves of Garlic peeled & chopped
1 Tsp Crushed Ginger
2 Whole Flounder 400-500 Grams
Season flounder with salt and pepper. Using a sheed of aluminum foil lift the edges and create a base in the centre for each flounder. Cover the base of foil bok choy. Mix oil, lime juice, soy sauce and sherry. Spoon 1 Tbsp into the foil and place flounder on top. Cover ginger. Any remaining liquid can be poured over the top. Fold foil over the fish to cover.
Pre heat oven to a high heat and cook for 10-12 minutes.
Serve with fried rice or noodles.