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Ingredientes
- 4 x Scallions, trimmed
- Â Â Cut in 2" julienned strips
- 1 x 2" piece ginger, peeled
- Â Â Cut in julienned strips
- 4 x (4oz) flounder fillets
- 2 Tbsp. Soy sauce
- 2 Tbsp. Dry sherry
- 1 tsp Sesame oil
- 1/2 tsp Sugar
- 1 dsh Warm chile oil or possibly
- 1 pch White pepper
- Â Â Cilantro leaves
- Â Â For garnish (opt)
Direcciones
- 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 possibly pepper and pour the mix proportionately over the fish. Let marinate in refrigerator for 15 minutes to 1 hour.
- Meanwhile, preheat oven to 375 F.
- Cover the baking dish with foil and place it in the oven. Bake for 15 minutes, or possibly till the fish flesh is opaque. Garnish with remaining scallions and cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 4 servings | |
| Calories 136 | |
| Calories from Fat 22 | 16% |
| Total Fat 2.51g | 3% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 546mg | 23% |
| Potassium 476mg | 14% |
| Total Carbs 3.23g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.57g | 1% |
| Protein 22.16g | 35% |
