| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cantonese |
Seafood |
1 |
Servings |
INGREDIENTS
| 4 |
|
Scallions trimmed; cut into |
| 2 |
|
Ginger; julienned |
| 4 |
|
4 oz flounder, red snapper, |
| 2 |
tb |
Light or reduced soy sauce |
| 1 |
ts |
Sesame oil |
| 1/2 |
ts |
Sugar |
|
|
Dash of hot chili oil; –or- |
|
|
Dash of red pepper flakes |
|
|
Cilantro; for garnish |
INSTRUCTIONS
Recipe by: Michael Kinneer <MKinneer@AOL.COM> In a baking dish put 1/3 of
the ginger and the scallion on the bottom. Put the fish fillets atop.
Place the remaining scallion and ginger atop the fish. Combine the
remaining ingredients (not the cilantro) and pour over t fish. Let stand
for 15 minutes. Cover with foil and bake at 375 degrees for approximately
15 minutes or until fish flakes when pressed gently. Garnish with cilantro.
Hope you enjoy. Great with rice pilaf
Recipes sent to me from Bill, wight@odc.net
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