Title: Oven-steamed flounder with cantonese flavors
 Categories: Seafood
      Yield: 4 Servings
 
      4    Scallions, trimmed
           Cut in 2" julienned strips
      1    2" piece ginger, peeled
           Cut in julienned strips
      4    (4oz) flounder fillets
      2 tb Soy sauce
      2 tb Dry sherry
      1 ts Sesame oil
    1/2 ts 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 9x13-inch 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 1-884943-01-2 pg 172