Oven Steamed Flounder Cantonese Style
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
scallions, spring or green onions
trimmed |
|
| 2 | each |
ginger
julienned |
*
|
| 4 | each |
red snapper fillets
|
*
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
sesame oil
|
|
| ½ | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
scallions, spring or green onions
trimmed |
|
| 2 | each |
ginger
julienned |
*
|
| 4 | each |
red snapper fillets
|
*
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
sesame oil
|
|
| 2.5 | ml |
sugar
|
|
Directions
In a baking dish put ⅓ 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 teaspoon fish.
Let stand for 15 minutes. Cover with foil and bake at 375℉ (190℃) for approximately 15 minutes or until fish flakes when pressed gently.
Garnish with cilantro.
Hope you enjoy.
