Pla Preeo Wan (Sweet and Sour Flounder)

Recipe Ingredients

2 lbs	908g / 32oz	Flounder fillets - (4 pieces)
3 cups	438g / 15oz	Diced peeled ripe pineapple
2 cups	292g / 10oz	Diced - peeled and seeded
2 cups	292g / 10oz	Diced - cored and seeded rip
		Tomatoes
1 cup	62g / 2.2oz	Diced onions
1/4 cup	59ml	Pineapple juice
4		Garlic cloves - finely minced
2 tablespoons	30ml	Finely minced fresh ginger
		Salt to taste
1 teaspoon	5ml	Cornstarch
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Fresh lime juice
1/2 cup	8g / 0.3oz	Coarsely chopped fresh - cilantro leaves

Recipe Instructions

From "Sheila Lukins All Around the World Cookbook" (Workman, $27.95 cloth, $18.95 paper).

While I was in Southeast Asia, I tasted a wonderful broiled flounder, topped with a sweet-and-sour sauce of pineapple, cucumber, tomato and onion. For spice, I've added lots of fresh ginger and garlic. Serve the fish in shallow bowls, with the sauce ladled atop.

1. Carefully remove any tiny bones from flounder with tweezers. Set fish on a broiler tray lined with aluminum foil. Preheat broiler.

2. Combine diced pineapple, cucumber, tomatoes, onions and pineapple juice in a heavy saucepan. Simmer over medium-low heat for 5 minutes, stirring occasionally.

3. Reduce heat, add garlic and ginger, season with salt and continue cooking for another 5 minutes.

4. Remove 1/4 cup of liquid from saucepan and mix it with cornstarch until smooth. Stir back into saucepan and cook, stirring, 2 minutes more to thicken fruit sauce slightly. Remove from heat; set aside.

5. Brush fish fillets with olive oil and drizzle with lime juice. Sprinkle with salt. Place fish 4" from heat source and broil 4-5 minutes, or until fish is opaque and flakes easily. Remove, cut in half crosswise and place one piece of fish in each of 8 shallow bowls.

6. Heat fruit sauce for 1 minute over medium heat, stir in cilantro and ladle evenly over fish. Serve immediately.

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