Monday, July 19, 2010
Flounder with edamame in Thai chili broth
I'm all about being resourceful in the kitchen and this dish is a great example. My new apartment isn't yet well stocked but I did buy some frozen wild caught flounder and edamame just to have in a pinch. Inside my fridge I have mostly condiments, but also have butter, eggs, tortilla shells, and beer; y'know, the essentials. What I did here was make a sauce using some chili garlic paste (which is always a kitchen essential in my world), butter, half and half, and some juice from a jar of peperoncini as well as juice from a can of whole tomatoes. I used fresh ground sea salt and cracked pepper to finish. The edamame took awhile to soften in the sauce with a lid on, then when they were close to tender I slid the fish in to gently cook with the sauce. I'm still waiting on plates to arrive in the post,so I simply ate it from the pan and couldn't resist licking it clean, it was that good! Necessity is the mother of my kitchen!