This flounder is all fire and bite. The recipe comes from my NYC friend Marion, and it’s like an exotic whiff of French Indochine. ‘Makes me feel like I’m in a Marguerite Duras novel with mysterious lovers on trains in the night and moonlight slipping through smoky windows … Garnish it with chopped cilantro and red and yellow cherry tomatoes. Who knows where this one could lead? SAM
1 (2-inch) piece ginger root, thinly sliced
3 cups water
4 (6- to 7-ounce) fillets flounder
2 tablespoons finely chopped lemon grass
Grate 1 tablespoon zest from one of the limes and set aside. Slice both limes thinly. Add half the lime slices and half the ginger to the water and bring to a boil. Place the fillets in a large shallow pan or fish poacher over high heat and pour the water mixture over them. Top the fish with lemon grass, zest, and the remaining ginger. When the water returns to a boil, lower the heat to medium and poach for 5 to 10 minutes until the fish flakes. Serve immediately.
Makes 4 servings.