|1 Tbsp||Thai green curry paste|
|1 can||Coconut cream, (400ml)|
|1||Lime, zested and juiced|
|2||Kaffir lime leaves|
|5 cm||Lemongrass, smashed|
|1 Tbsp||Fish sauce|
|6||Whole flounders (Main)|
|1 drizzle||Vegetable oil, or use rice bran oil|
|2 stalks||Mint, (Vietnamese), leaves chopped|
|2 stalks||Basil, leaves chopped|
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- Make the sauce by frying the curry paste for a minute in oil in a pot. Add coconut cream, lime juice and zest, lime leaves and lemongrass. Simmer for 5 minutes.
- Heat the barbecue. Wash the fish and pat dry. Sprinkle generously with oil, salt and pepper on one side.
- Place oily side down on the hot grill and cook for about four minutes, depending on the thickness. The worst thing you can do to flounder is overcook it. Sprinkle the top side generously with oil, salt and pepper and flip over. Cook for 4 minutes.
- Reheat the sauce and stir in the fresh herbs. Serve the flounder whole with the sauce on the side.