DIRECTIONS
Whisk together the corn starch and water; set aside.
Bring the soy and brown sugar to a boil.
Once boiling, whisk in a small amount of corn starch-water mixture until it becomes thick.
Finish with lime juice and set aside.

Salad
1/2 cup rice wine vinegar
Juice of 2 limes
4 quartered tomatoes
1 cup cherry tomatoes cut in half
1/4 cup onion, sliced thin
1 cucumber, seeded, small dice
2 TBSP. fresh basil, sliced thin
Salt and pepper to taste

Mix together vinegar and lime juice; set aside.
In large bowl toss together tomatoes, onions, cucumber, herbs, salt and pepper and a small amount of the vinegar-lime juice dressing.
Refrigerate to cool.

Flounder
3-4 fillets of flounder
Coriander seeds (optional)
Salt and black pepper
2 TBSP. sesame oil or vegetable oil

Season fish with salt and pepper and crust with coriander if desired.
Heat a large saute pan with 2 TBSP. of sesame oil.
Once smoking, place fish in pan and immediately reduce heat to medium-high.
Cook 3 minutes per side.
To serve, place a small amount of sweet soy on a plate with the flounder right on top with the salad to the side.
Serves 4.