Oven-steamed flounder with cantonese flavors
Last updated 6/12/2012 12:47:24 AM. Recipe ID 8085. Report a problem with this recipe.
Title: Oven-steamed flounder with cantonese flavors
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
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
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
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