Recipe for Southeast Asian Fried Flounder or Sole - dummies

Recipe for Southeast Asian Fried Flounder or Sole

By Jenna Holst

This simple dish for Southeast Asian Fried Flounder or Sole can be served plain, with lemon, or with any salsa. The quality of any seafood dish depends on the freshness of the seafood. When purchasing fresh fish, buy it from a store with a high turnover.

If you shop at a fish market and the market doesn’t have what you’re looking for, fishmongers can often suggest a substitute that has similar texture and taste.


Yield: 4 to 6 servings

Preparation time: 10 minutes; 30 to 60 minutes marinating time

Cooking time: 10 minutes

Spice meter: Moderately spiced

1/4 cup unsweetened canned coconut milk

2 tablespoons fresh lemon or lime juice

1-1/2 teaspoons soy sauce

1 plump clove garlic, thinly sliced into thirds lengthwise

2 lemon grass stalks, sliced (optional)

1-1/2 pounds flounder or sole filets

1/3 cup all-purpose flour

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon cayenne

2 tablespoons peanut oil or vegetable oil

Cilantro sprigs for garnish

Lime or lemon wedges for garnish

  1. In a shallow dish that’s large enough to hold all the filets, combine the coconut milk, lemon juice, soy sauce, garlic, and lemon grass and stir to mix.

  2. Add the filets to the dish. Cover and marinate in the refrigerator for 30 to 60 minutes.

  3. In a small bowl, combine the flour, cumin, coriander, and cayenne and stir to mix.

  4. Remove the fish from the marinade and pat it dry with paper towels. Dredge or dip both sides of the filets in the flour mixture, shaking off any excess.

  5. In a large nonstick skillet, heat the peanut oil over medium heat. Add the filets and cook until lightly golden, about 4 to 5 minutes per side.

    Cook in batches if necessary; keep finished pieces warm by transferring them to an ovenproof plate, covering them loosely with foil and placing the plate in a low oven, heated to about 150 to 200 degrees F. Garnish with cilantro and lime or lemon wedges.

This recipe works equally well with boneless chicken cutlets that have been placed between two pieces of waxed paper and pounded thin with a meat pounder. Feel free to add a couple of tablespoons of sesame seeds or desiccated grated coconut to the flour.

Per serving: Calories 190 (From Fat 67); Fat 7g (Saturated 2g); Cholesterol 53mg; Sodium 156mg; Carbohydrate 11g (Dietary Fiber 1g); Protein 20g.