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Serves 4.


    • 4 Flounder fillets

    • 3 tablespoons ground ginger
    • 1 tablespoon garlic powder
    • 1/2 cup olive oil
    • 3 tablespoons vinegar
    • 1 tablespoon soy sauce
    • 1 teaspoon sugar
    • 1 teaspoon flour


In a skillet, poach fish in water just covering fillets for 5-10 minutes, until flakes with a fork.

Reserve liquid. To the liquid add ginger, garlic powder and oil.
Reduce to 1 cup.

In a small bowl, combine the vinegar and soy sauce.
Stir in the sugar and flour, stirring until dissolved.

Whisk the mixture into the ginger mixture, cook over moderately high heat, stirring for 2-3 minutes or until thickened.

Serving suggestion: Serve sauce in small bowl for dipping bite-size pieces of fish.
Serve with Tahitian or Oriental-style vegetables.

Maryland Dept of Agriculture Seafood & Aquaculture


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