Karen’s Sizzling Flounder with Soy, Lemon and Sesame
Jan 28, 2017, Updated Dec 24, 2024
To commemorate Chinese New Year, I am sharing one of my all-time favorite recipes: Sizzling Flounder. Simple Asian flavors surround this healthy, light and delicious dish – a must try for my readers.
The Method:
- Steam flounder in broth topped with sesame seeds and lemon rind
- Top with veggies, ginger and garlic and a lemony- soy broth.
- Add to a platter for serving
- Sesame oil is heated and poured over – it will sizzle and create a sauce. This is one of my all-time favorite recipes!
Here is a wholesome, tasty meal that requires little time and hassle to put together. Seriously, this is a fantastic recipe ~ that happens to be healthy.
It’s Fun to Prepare!
If you thought steamed fish is boring, or tasteless, think again!
The fillets are poached in broth, topped with sesame seeds, lemon rind and salt & pepper. The “sauce” starts as a simple stir fry of colorful peppers and leaf spinach with a good dose of fresh minced ginger and sliced garlic. Lemon juice and tamari (or soy sauce) are added and placed over the fish.
Here’s the Sizzle:
Sesame oil is heated and poured over all – hear the sizzle as the hot oil combines with the liquids and creates a sauce.
Serve and with a rice pilaf – I’ve made one with “forbidden” black rice cooked in coconut milk and broth.
Want to know what the difference is between sole and flounder?
Here in North America we have no true sole only flounders. When Europeans came to the Americas they called flounders soles because they looked like the fish they knew in the “old world”. This has led understandably to much confusion over the years. The only true sole would be Dover Sole, Solea solea.
So when you see “lemon sole” in fish shops- it’s flounder. It’s a name given to winter flounder! Lemon sole is usually a larger fish or a bigger fillet.
Also try: Asian Chicken in Parchment – Homemade Hoisin Sauce
Enjoy this healthy-inspired Chinese Dish!
Karen
Karen’s Sizzling Flounder with Soy, Lemon and Sesame
Equipment
- 1 large skillet
Ingredients
- 4 large flounder fillets, washed and dried, about 6 ounces each
- 2 tablespoon sesame seeds, toasted, divided
- 1/4 teaspoon salt and pepper
- 1 teaspoon lemon rind, grated fine
- 1/2 cup low salt vegetable broth, or chicken broth
- 4 large scallions, sliced thinly
- 1/2 cup multi colored peppers, thinly sliced (can use baby peppers, slice in rings)
- 1 tablespoon peanut oil, I use non GMO Roasted Peanut Oil
- 5 cloves garlic, thinly sliced
- 2 tablespoons fresh ginger, minced
- 1/8 teaspoon hot pepper flakes, a little more if you like spicy
- 1 cup spinach leaves, washed and dried
- 1/4 cup fresh lemon juice
- 3 tablespoons soy sauce, I use tamari sauce*
- 2 tablespoons sesame oil
Instructions
- Season the fish fillets evenly with salt and pepper, 1 T. sesame seeds and lemon rind. Put 1/2 cup of broth in a 12" skillet (or one to hold the four fillets), and bring to a boil. Place the fish in the pan (the broth will not cover the fish ), cover and poach over a bare simmer until it just flakes, about 5 minutes until just firm, do not overcook.
- With a slotted spatula, carefully remove the fish to a platter (or baking dish if you want to gently reheat the fish), reserving the broth. You will have have about 1/3 cup of broth.
- In a nonstick skillet (or seasoned cast iron), add the peanut oil and over high heat, sauté the peppers, scallion, and 1 T. sesame seeds. Cook for only 2 minutes, until tender-crisp, then add the spinach. Keep stirring until the spinach has just wilted. Turn the heat down to low and add the garlic, ginger and hot pepper flakes, stir one minute to blend the flavors.
- Add to the skillet: lemon juice, soy sauce, and the 1/3 cup reserved broth. Simmer for just one minute. Pour over the fish and set aside.
When Ready to Serve the Fish: Serving
- Heat the sesame oil in a small skillet until almost smoking, then immediately pour over the fish. Will sizzle! What makes the sauce "sizzle" is the hot oil contacting the lukewarm lemon – soy broth.HINT: I do this as you are ready to sit down and eat – it sizzles beautifully.
- * tamari sauce has a richer, milder, more complex taste than regular soy sauce.
- For a Gluten-Free recipe: choose gluten-free tamari sauce – the rest of the ingredients are naturally gluten-free.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have been meaning to comment for some time. This is one of my all time favorite recipes!! So clever. I make it about once a week. Love how much flavor is in the sauce. It’s light and not heavy. I see you use a lot of vegetables in your recipes, and this one is a great example. And the sizzle at the end – we all look forward to that! Emily
Thanks Emily!! I don’t know how I came up with this recipe honestly, but love the flavors and lightness… and the sizzle! Thanks for commenting. 😀Karen