Flounder is my go-to fish when I am out of ideas for dinner. It can be dry and boring, unless you cook it with a super tasty sauce. Let me show you how.
This is an Asian inspired sauce that uses all my favorite ingredients! These are ingredients you should have on hand for use in other recipes even though you may not use them often. I keep my opened oils and vinegars in the refrigerator (except the olive oil) just to keep them fresh.
The ume plum vinegar has to be my favorite Asian flavoring. It has a deeply fruity/sour taste that is so refreshing! I love to include it in dressings and sauces.
Ume plum has been used traditionally in Japanese and Chinese cooking. It is thought to have a high anti-oxidant content that is beneficial to health.
The vinegar is a by-product from making umeboshi plums. These fruits are dried and preserved in a salty brine and added to many dishes for flavoring. The fruits are pressed and the liquid is the ume plum vinegar. This vinegar is rather salty so tasting your dish before adding more salt is in order.
The plums are used for flavorings and medicinal purposes – the high acidity actually alkalizes the body and is known to relieve fatigue and indigestion.
My Japanese Style Rice Salad also uses ume plum vinegar and goes nicely with this dish.
- 1 pound fresh flounder
- 2 Tbsp avocado oil
- 1 tsp roasted sesame oil
- 2 Tbsp ume plum vinegar
- 1 tsp honey
- 1 Tbsp fresh lemon juice
- 1/4 tsp sea salt (optional)
- 1/8 tsp ground ginger (or more if you love ginger)
- 2 Tbsp ghee or butter for greasing the pan and for topping off
- Rinse the fish and pat dry
- Place the pieces in a greased baking dish
- Spoon the dressing on top of each piece
- Place pats of butter or ghee on top of each piece of fish
- Bake at 350º F for 10 – 12 minutes depending on the thickness
- You can tell it is done when the fish separates easily and appears flaky
- Serve immediately
Bowl or jar to mix the dressing