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Poldy’s Flounder with Chinese mushroom sauce



  • 1.

    Heat the oil for deep-frying to 185 degrees Celsius.

  • 2.

    Season the fish with sea salt and dust lightly in plain flour.

  • 3.

    Pop the fish carefully into the hot oil and cook for 5 minutes.

  • 4.

    Meanwhile, heat a wok with a touch of oil, and add in the garlic, chilli, & ginger & fry until fragrant, add in the mushrooms, the mushroom water, oyster sauce, the corn flour and let thicken.

  • 5.

    Take out the fish and drain on absorbent paper, then put it on the plate.

  • 6.

    Pour the sauce over the top and finish with the spring onions.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Grenache are the best wines to pair with Poldy’s Flounder with Chinese mushroom sauce.


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