Friday, May 13, 2005

Malaysian Barbecue-Glazed Flounder

Malaysian Barbecue-Glazed Flounder (Adapted from CL)

4 flounder fillets (about 6 ounces each)
1/4 teaspoon salt
fresh ground black pepper to taste
2 teaspoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon orange juice
1 tablespoon honey
1 1/2 teaspoons rice vinegar
1 1/2 teaspoons hoisin sauce
1/2 teaspoon sambal oelek
1/2 teaspoon fish sauce
1/4 teaspoon cornstarch

Season fillets with salt and pepper.

In a large skillet, heat oil over medium-high. Add fish and sauté until fish begins to flake when tested with a fork, about 3 to 5 minutes per side.

In a small saucepan, stir together lemon juice, orange juice, honey, rice vinegar, hoisin, sambal oelek, fish sauce and cornstarch. Bring to a boil and cook for about 20 seconds, stirring constantly. Remove from the heat and brush the mixture over the cooked fillets.

Makes 4 servings.

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  1. Glad to see your review of this! I am hoping to make it some time in the future!

  2. Lauren - I thought about passing on it, but the combination sounded great on paper! I'm glad it worked out well.