Flounder And Vegetables
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Green onions||2 , chopped|
|Bamboo shoots||2 Small, diced|
|Chopped ginger||15 Milliliter (1 Tablespoon)|
|Carrot||1 Small, thinly sliced|
|Lemon rind||15 Milliliter (1 Tablespoon)|
|Chicken stock||300 Milliliter (1 1/4 Cup)|
|Honey||30 Milliliter (2 Tablespoon)|
|Tomato paste||30 Milliliter (2 Tablespoon)|
|Wine vinegar||45 Milliliter (3 Tablespoon)|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Cold water||45 Milliliter (3 Tablespoon)|
Preheat barbecue at HIGH.
Heat oil in saucepan.
Cook onions, bamboo shoots, ginger, carrot and lemon rind 1 minute.
Season well and add chicken stock, honey, tomato paste and vinegar; bring to boil.
Continue cooking 2 to 3 minutes.
Mix cornstarch with water; stir into sauce and cook 1 minute.
Spread mixture over fish and place on hot grill.
Partially cover and cook 3 to 4 minutes each side according to taste.