The City Magazine Since 1975

Whole Flounder with Five-Spice Asian Marinade

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For the Flounder 3 1/2 lb. head-on flounder, scaled and cleaned 3 green onions, green part cut into three-inch pieces 1 tsp. five-spice powder 1/3 cup light brown sugar 1 cup Asian marinade (recipe follows) For the Asian marinade: 6 cloves garlic 3 Tbs. fish sauce Juice of 2 limes 3 Tbs. rice wine vinegar 2 Tbs. ketchup 1 walnut-size piece fresh ginger, peeled 1/2 cup cilantro leaves 1/2 cup unsweetened coconut milk 11/2 cups vegetable oil


For the Marinade Add all of the ingredients to a food processor and blend well. For the Flounder Line a shallow roasting pan with foil and place flounder in the pan. If the fish is longer than the pan, make a ball of foil to support the fish’s head. Cut three or four diagonal slits in the fish. Put two or three pieces of green onions in the slits. Pour one cup of the Asian marinade over the flounder. Refrigerate for one hour. Preheat oven to 425°F. Mix together the five-spice powder with the brown sugar and press the mixture into the fish. Roast the fish for 20 minutes, then broil it for five minutes on high. The fish should be firm, and its flesh should flake around the edges.