Flounder With Scallions

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Servings: 6 Difficulty: Intermediate
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Quick and savory Chinese-style fish with tender flounder, crisp scallions, and a light sherry glaze
Flounder With Scallions recipe image
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Flounder With Scallions

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 102.2

Description

This quick and satisfying dish features tender flounder fillets coated lightly in cornstarch and pan-fried until golden. The fish is paired with fresh scallions and mushrooms, then finished with a simple savory sauce made from dry sherry and soy sauce. The result is a meal that balances delicate seafood flavors with the aromatic warmth of ginger and the freshness of green onions. It cooks in under 30 minutes, making it perfect for busy weeknights. Serve it over steamed rice or with a side of stir-fried vegetables for a complete, restaurant-quality dinner at home.

Ingredients

Directions

  1. Cut flounder fillets into uniform 1 x 2-inch pieces.
  2. Pat fish pieces dry with paper towels.
  3. Spread cornstarch on a flat plate.
  4. In a small bowl, combine egg white, 1 tablespoon of dry sherry, ground ginger, and black pepper.
  5. Dredge fish pieces in cornstarch to coat thoroughly, then dip into the egg white mixture.
  6. Heat vegetable oil in a wok or large skillet over medium-high heat.
  7. When oil is very hot, add coated fish pieces and fry quickly until golden brown on both sides, turning as they cook.
  8. Remove fish from the wok and place on a warm serving dish.
  9. Add mushrooms and scallions to the hot wok and stir-fry for 1-2 minutes.
  10. Add remaining sherry and soy sauce to the wok, stir briefly, and pour the contents over the fish.
  11. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 102.2kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.2mg1%
Sodium 47.2mg2%
Total Carbohydrate 22.8g8%
Dietary Fiber 0.6g3%
Sugars 0.1g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the oil is sufficiently hot before adding the fish to achieve a crispy coating.

Do not overcrowd the pan when frying the fish; cook in batches if necessary.

This dish is best served immediately while the fish is hot and crispy.

For a lighter version, you can reduce the amount of oil used for frying.

Keywords: chinese, flounder, scallions, seafood, stir-fry, sherry, ginger, cornstarch, fish, quick dinner, wok, soy sauce, mushrooms, pan-fried, weeknight meal
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