| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Cantonese | Seafood | 4 | Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V4 #029 by Julie Bertholf <jewel1@ix.netcom.com> on Jan 28, 1997.
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