Flounder in Ginger and Vinegar Sauce


  • 600g frozen flounder
  • 75g old ginger
  • 2 tsp white vinegar (for marinating the fish)


  • 1 small bowl of Chinese red vinegar 3 tsp sugar
  • 1 tsp salt
  • 1 cup broth


  • Defrost the flounder with water, scrap off the scales and wash thoroughly. Slightly marinate it with white vinegar, then rinse it well and pat dry. Shred the ginger.

  • Heat the wok and add some oil, shallow-fry the fish over high heat. When the fish no longer sticks to the wok, turn the heat down and cook until it is done. Pour out the excess

  • Push the fish to the side of the wok, then saute the ginger until fragrant, add the sugar and broth and let it boil, cover to cook until the fish is completely done.

  • Season with salt and Chinese red vinegar. Serve at once .

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