"Fubá is basically polenta and makes for an amazing crust on the flounder, contrasting beautifully with its soft, gelatinous flesh," says Luke Burgess. "The condiment resembles a sambal and its seasoning is adjusted according to the sweetness of the fish. This is very much a sharing dish, and one that is not found outside the home in Rio."
- 500 gm fubá (fine polenta)
- 1 tbsp lemon thyme leaves
- 2 flounder (500gm each), cleaned, skin on 4 eggwhites, lightly whisked
- 500 ml grapeseed oil (2 cups)
- 60 ml olive oil (¼ cup)
- 1 tbsp fish sauce
- 1 tbsp palm sugar, finely grated
- Juice of 2 limes
- Pulp of 12 finger limes (see note)
- 100 gm young ginger, finely grated
- 1For ginger sauce, whisk olive oil, fish sauce, palm sugar and lime juice in a bowl to combine, then add finger lime and ginger and set aside to infuse for 1 hour. Season to taste if necessary.
- 2Combine fubá, lemon thyme and 1 tbsp salt in a large baking dish and season with black pepper. Brush flounder with eggwhite, coat with seasoned fubá and set aside for crust to set (5 minutes).
- 3Heat grapeseed oil in a large frying pan over medium heat until hot, then add flounder and shallow-fry until an even golden crust forms (2-3 minutes each side), then carefully turn and repeat, being careful not to overcook the fish. Drain on paper towels, then transfer to a platter, dress with the ginger sauce and serve.
Finger limes are available from select greengrocers.
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