Flounder and Asparagus Rolls in Chilli, Lemongrass and ginger Broth


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

In theory this is similar to a Thai soar soap with poached fish. It’s great served with a dish of rice or some cold noodles on the side as a light sapper dish. You can make it in one large dish or individual dishes — I’ve opted for the latter.


  • 2 medium flounder or sole, filleted but with skin on (keep bones for the stock but rinse them well)
  • 1 litre(2 pints) c


Preheat oven to 170°C/340°F/Gas Mark 3-4. Place fish bones in a large pot with water, onion, lemongrass trimmings, asparagus ends and salt. Bring to the boil and simmer very gently with a lid on for 15 minutes. Strain through a fine sieve into a clean saucepan.

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