Flounder With Thai Scallion Sauce
|Boiling water||3 Cup (48 tbs)|
|Peeled minced gingerroot||2 Tablespoon|
|Coriander seeds||1⁄2 Teaspoon|
|Lemon rind strip||1 (3 Inch)|
|Skinned flounder fillets||24 Ounce|
|Sliced green onions||1 Cup (16 tbs) (2 Inch Long)|
|Diagonally sliced carrot||1 Cup (16 tbs) (1/4 Inch)|
|Minced shallots||1⁄4 Cup (4 tbs)|
|Thai scallion sauce||1 Cup (16 tbs)|
Combine first 5 ingredients in a large bowl; let stand 1 hour.
Roll up flounder fillets jelly-roll fashion, and place in a large skillet.
Add green onions, carrot, and shallots.
Pour tea mixture through a wire-mesh strainer into skillet, and bring mixture to a boil.
Reduce heat to medium-low; simmer, uncovered, 8 minutes or until fish flakes easily when tested with a fork.
Transfer fish, green onions, and carrots to a serving platter using a slotted spoon.