Pla Preeo Wan (Sweet and Sour Flounder)

Course : Fish
Serves: 8
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2 pounds flounder fillets -- (4 pieces)
3 cups diced peeled ripe pineapple
2 cups diced -- peeled and seeded
2 cups tomatoes -- diced -- cored and seeded
1 cup diced onions
1/4 cup pineapple juice
4 cloves garlic -- finely minced
2 tablespoons finely minced fresh ginger
1 teaspoon salt to taste
1 teaspoon cornstarch
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/2 cup coarsely chopped fresh -- cilantro leaves

Preparation / Directions:

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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