Ingredients25 m servings 318 cals
- Stir water, soy sauce, cilantro, and rice vinegar together in a bowl.
- Heat olive oil in a deep skillet over medium-high heat. Saute ginger in hot oil until fragrant, about 1 minute; add the water mixture and flounder to the skillet. Bring the liquid to a boil and immediately remove skillet from heat. Place a tight-fitting lid on the skillet and poach flounder in hot liquid until the flesh easily flakes with a fork, about 10 minutes. Top fillets with chopped scallions.
- Cook's Note:
- Use avocado oil in place of olive oil, if preferred.
- Editor's Note:
- There are different versions and interpretations of what is permitted and not permitted on the paleo diet. Replace any ingredients with paleo-friendly products, if desired.
Per Serving: 318 calories; 11.8 g fat; 5.1 g carbohydrates; 46 g protein; 120 mg cholesterol; 2601 mg sodium. Full nutrition
ReviewsRead all reviews 6
I made this because I wanted to quick recipe and have cooked fish in every way but poaching! I added a generous amount of minced garlic and eyeballed amounts of cilantro and green onion. Rather ...
Easy, delicious. I used tilapia fillets and cut back on the water and soy sauce for just 2 servings. I have not poached fish in a long time and it was tender and flaky. Served with quinoa and gr...
Loved this. Used powdered ginger and subbed in 1 Tb. sesame oil for one of the 2 Tbs. oil needed.
Nice & light. I'd use a little less water & soy sauce. Just a tad too salty but I will definitely make it again - so easy!
Very juicy flavorful fish. The cilantro was a flavorful touch and good way to use up some extra I had. Easy way to make a healthy dinner