Ingredients:
-
For flounder roe
- 6 pieces flounder roe, about 1/2 lb (0.25 kg);
- 1/2 cup (120 ml) safflower oil.
-
For lemon ginger sauce
- 1 1/2 large lemons, about 1/3 cup (80 ml), juiced;
- 1 1/2 tablespoons ginger juice, about 2-4 oz (100-200 g), peeled and grated;
- 1 tablespoon cane sugar, adjust for taste.
Recipe:
Serving for 2
For flounder roe
- Clean the flounder roe and dry with paper towel an hour before cooking;
- Split the flounder roe in the middle to show the fish eggs;
- Add safflower oil to a sauce pan;
- Place flounder roe in the oil when it get hot;
- Cover if it starts to squash;
- Turn and cook each side for 2 minutes;
- Take them out and place on paper towel to get rid of excess oil;
- Plate them and add sauce, serve hot.
For lemon ginger sauce
- Mix ginger juice and lemon juice;
- Add cane sugar, mix well and adjust for taste;
- Let them sit together for 30 minutes.