Recipe - Pla Preeo Wan (Sweet And Sour Flounder)

2 pound Flounder fillets (4 pieces)
3 cup Diced peeled ripe pineapple
2 cup Diced, peeled and seeded
cucumber
2 cup Diced, cored and seeded ripe
plum tomatoes
1 cup Diced onions
One fourth cup Pineapple juice
4 Garlic cloves, finely minced
2 tablespoon Finely minced fresh ginger
Salt to taste
1 teaspoon Cornstarch
2 tablespoon Olive oil
2 tablespoon Fresh lime juice
One half cup Coarsely chopped fresh
cilantro leaves

From "Sheila Lukins All Around the World Cookbook" (Workman, $27.95
cloth, $18.95 paper).

While I was in Southeast Asia, I tasted a wonderful broiled flounder,
topped with a sweetandsour sauce of pineapple, cucumber, tomato and
onion. For spice, I've added lots of fresh ginger and garlic. Serve
the fish in shallow bowls, with the sauce ladled atop.

1. Carefully remove any tiny bones from flounder with a tweezer. Set
fish on a broiler tray lined with aluminum foil. Preheat broiler.

2. Combine minced pineapple, cucumber, tomatoes, onions and pineapple
juice in a heavy saucepan. Simmer over mediumlow heat for 5 minutes,
stirring occasionally.

3. Reduce heat, add garlic and ginger, season with salt and continue
cooking for another 5 minutes.

4. Remove One fourth cup of liquid from saucepan and mix it with cornstarch
until smooth. Stir back into saucepan and cook, stirring, 2 minutes
more to thicken fruit sauce slightly. Remove from heat; set aside.

5. Brush fish fillets with olive oil and drizzle with lime juice.
Sprinkle with salt. Place fish 4" from heat source and broil 45
minutes, or until fish is opaque and flakes easily. Remove, cut in
half crosswise and place one piece of fish in each of 8 shallow bowls.

6. Heat fruit sauce for 1 minute over medium heat, stir in cilantro
and ladle evenly over fish. Serve immediately.

Per serving: 212 calories, 5 grams fat, 60 milligrams cholesterol.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip