Recipe - Oven-Steamed Flounder With Cantonese Flavors

4 Scallions, trimmed
Cut in 2" julienned strips
1 2" piece ginger, peeled
Cut in julienned strips
4 (4oz) flounder fillets
2 tablespoon Soy sauce
2 tablespoon Dry sherry
1 teaspoon Sesame oil
One half teaspoon Sugar
1 ds Hot chile oil or
1 pn White pepper
Cilantro leaves
For garnish (opt)

Note: Black sea bass, red snapper, walleye (yellow pike) and sole are also
delicious prepare this way.

Scatter about 1/3 of the scallions and ginger into a 9x13inch baking dish.
Place fillets in the dish, skinned side down, folding any thin tail ends
under to create a uniform thickness. Scatter on remaining ginger and most
of the remaining scallions, reserving a few for the garnish.

In a small bowl, combine soy sauce, sherry, sesame oil, sugar, and chile
oil or pepper and pour the mixture evenly over the fish. Let marinate in
refrigerator for 15 min to 1 hour.

Meanwhile, preheat oven to 375 F.

Cover the baking dish with foil and place it in the oven. Bake for 15 min,
or until the fish flesh is opaque. Garnish with remaining scallions and
cilantro.

eating Well Recipe Rescue Cookbook ISBN 1884943012 pg 172
Posted to MMRecipes Digest V4 #029 by Julie Bertholf
jewel1@ix.netcom.com on Jan 28, 1997.