8 Oz. flounder.
1 Cup snow peas, sliced longitudinally.
2 Green onions.
1 Cup shitake mushrooms, sliced thinly.
2 Tbsp hoisin sauce.
1 Tbsp water.
1 Tbsp soy sauce (low sodium).
1 Tbsp dark sesame oil.
1 Tbsp minced ginger.
1/2 Tsp pepper.
1/2 cup brown rice.
Directions:
Cook the rice in 1 cup water.
Mix the hoisin sauce, water, soy sauce, sesame oil, and pepper. Paint the flounder lightly with the mixture. See Ingredients.
Add 1 tablespoon olive oil to the skillet. Add the ginger and when aromatic, sautee the snow peas, onions & mushrooms. Set aside and keep warm.
Add 1 tablespoon olive oil to the skillet and cook the flounder, 3+ minutes per side. Monitor and do not overcook.
Place half the rice on each plate. Put the fish on top and then cover with the vegetables.
Yield: Two servings
Notes:
Whole Foods had no flounder this time, so I used halibut. They're both flat fish, and the substitution worked. A fillet of flounder is inherently thinner than halibut, and cooking will be adjusted accordingly.
I discovered that I had some flaked almonds in the pantry, and I added some of them.
Brown rice will take longer to cook than jasmine. Any brown rice will do. I used some Uncle Ben's.
If you want, you can add the hoisin mixture to the vegetables as they finish, or you can save the mixture and ladle it over the vegeables on the fish. I did the former.
I used the sauce proportions that were indicated for 4 servings. You may want to reduce that.
The result was judged to be worth repeating on a regular basis.
[Based on a recipe from Cooking Light, March 2013, p. 26.]