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Flounder fried in fubá with finger lime and young ginger

“Fubá is basically polenta and makes for an amazing crust on the flounder, contrasting beautifully with its soft, gelatinous flesh,” says chef, Burgess.

By Luke Burgess & Deborah Blank
  • Serves 8
  • 30 mins preparation
  • 8 mins cooking (plus infusing, standing)
Flounder fried in fubá with finger lime and young ginger
Flounder fried in fubá with finger lime and young ginger

"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."

Ingredients

  • 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)
Ginger sauce
  • 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

Method

Main
  • 1
    For 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.
  • 2
    Combine 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).
  • 3
    Heat 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.

Notes

Finger limes are available from select greengrocers.