CHINESE STYLE FLOUNDER – PHASE 2Jess Arroyo
2 stalks spring onions chopped
Thumb sized piece of fresh ginger julienned
1/2 onion sliced
1 tomato sliced thinly
In another non stick pan, fry up the rest of the ingredients on high heat – tossing constantly to avoid burning. High heat allows for the flavors to be released.
Add 1/4 cup water and 2-3 tablespoons tamari soy sauce.
Turn off heat
Pour all over the steamed fish and serve immediately.
Makes 2 servings
By Helen Wu