Soy-Glazed Flounder or Other Fillets

• 1 tablespoon peanut or neutral oil, like corn or grapeseed
• 1 tablespoon minced garlic
• 1 tablespoon peeled and minced fresh ginger
• 1 cup fish or chicken stock, preferably homemade (page 161 or 160), or water
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 4 to 8 fillets of flounder or sole, a total of about 1 1/2 pounds
• 1 teaspoon dark sesame oil
• 1/4 cup minced scallion

1. Put the oil in a large skillet, preferably nonstick, and place over medium-high heat.
2. A minute later, add the garlic and ginger and cook, stirring occasionally, until they soften, about 2 minutes.
3. Add the stock, soy sauce, and sugar and bring to a boil; cook until reduced by about half, 5 to 10 minutes.
4. Add the fillets, in one layer if possible, turn the heat to low, and cover.
5. Cook for about 2 minutes, uncover, and turn the fillets.
6. Cook for another 2 minutes, then drizzle with the sesame oil, sprinkle with the scallion, and serve.

peanut, garlic, fresh ginger, fish, soy sauce, sugar, flounder, dark sesame oil, scallion

Taken from www.epicurious.com/recipes/food/views/soy-glazed-flounder-or-other-fillets-386149 (may not work)