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Oven-steamed Flounder with Cantonese Flavors

4 scallions, trimmed & cut into 2" julienne strips
2" piece gingerroot, peeled and cut into julienne strips
4 (4 oz.) Flounder Fillets
2 Tbsp. light or reduced sodium soy sauce
2 Tbsp. dry sherry
1 tsp. sesame oil
1/2 tsp. sugar
Dash hot chili oil or large pinch white pepper
Cilantro for garnish (optional)

Preheat oven to 375 degrees F . Scatter about 1/3 of the scallions and ginger into a 9" x 13" baking dish. Place Fillets in the dish, with the side that has silvery connective tissue facing 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 chili oil or pepper and pour the mixture evenly over the fish. Let marinate for 15 minutes.

Seal the baking dish with foil and place it in the oven. Bake for 15 minutes, or until the fish flesh is opaque. Garnish with remaining scallions and cilantro (if using).

Serves 4

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