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Poldy’s Flounder with Chinese mushroom sauce


  • 1 whole flounder scored on the flesh

  • sea salt

  • flour for dusting

  • canola or peanut oil for deep frying

  • 2 cups dried shiitake mushrooms soaked in hot water for 20 minutes

  • 1 teaspoon grated ginger

  • 1 finely chopped birds eye chilli

  • 2 finely minced garlic cloves

  • 2 tablespoons oyster sauce

  • 2 tablespoons slices spring onions

  • 1 tablespoon cornflour dissolved in ½ cup warm water


  • 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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