Chinese style flounder with rice and watercress

This dish is pretty simple and quick. Just poach the fish for about 3 minutes. In this case I used a filet of flounder, but sea bass works really well also. Place the fish on a plate and sprinkle chopped scallions and ginger on top. Lightly flavor with soy sauce. Then heat up oil until close to boiling and pour over top of the decorated fish. You should hear a crackling sizzle. I believe the hot oil helps to bring out the flavor of the ginger and scallions.

As usual, I was lazy with the rice and just made minute rice, which actually takes longer than a minute to cook :P Last was the watercress that was thoroughly washed and stir-fried in oil and salt with a tad of chicken broth.

Unfortunately, the watercress was a bit old, so had a bitter taste. Normally it has a sweeter taste - the important thing is to cook it pretty soon after buying it and picking out bunches that are very green and not yellow! Here is the final product: