Crispy Flounder with Ginger Peach Sauce

• 4 Small flounders (cleaned and scaled)
• 1 cup Rice flour
• Kosher salt
• 3-4 cups Peanut oil
• 1 tablespoon Minced ginger
• 1 tablespoon Minced garlic
• 1 1/2 cups Peach jam
• 1 teaspoon each: mint, cilantro, jalapeno pepper
• 1/4 cup Fish sauce
• 1 teaspoon Tamarind concentrate
• 1 tablespoon Hot sauce
• 1 tablespoon Minced green onion

Wash and pat flounder dry. Score both sides of fish with a sharp knife in a diagonal pattern. Salt fish and set aside. Heat oil in wok or large skillet (an electric fryer works great as well).

For sauce, in a separate saucepan, sauti ginger and garlic together in a little of the oil, then add jam, tamarind, fish sauce, and herbs, simmering briefly to blend flavors.

Dredge flounder in rice flour then fry in hot oil about four minutes or until lightly browned and crispy. Drain on paper bag or paper towels. Top with sauce; garnish with green onion and serve.

Serves: 4