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Nile Perch, Baked Cantonese-Style (P, TNT)
Source: adapted from "Jewish Action," Winter 2004 edition, by Helen Nash
Serves: 4

1" piece fresh ginger root, peeled and cut into thin slices
4 flounder fillets
Kosher salt
3 tbsp. soy sauce, lite
3 tbsp. dry white wine
2 tsp. sesame oil
1/2 tsp. sugar
Freshly ground pepper
3 scallions, including the green part, cut into 2" julienne strips-match sticks

Preheat the oven to 400°F.

Scatter half of the ginger root on the bottom of a baking dish that is large enough to fit the fish. Lightly season the fillets, with salt and pepper. Fold the ends of each fillet underneath itself to form a small rectangular packet. Per author--The silvery connective tissue should be on the inside of the packet).

In a small bowl, combine soy sauce, wine, sesame oil, sugar, and pepper. Pour this mixture over the fish and scatter the remaining ginger and scallions over it.

Cover the pan tightly with foil, and bake in the center of the oven for 15 minutes or until the center of the fish has changed color. Spoon the sauce and the scallions (without the ginger) over the fish and serve.

Author's Notes:
This is an easy dish to prepare and serve. You can pre-plate it, served over a bed of steamed rice combined with peas, snow peas or sugar snaps. Or you can serve it in the dish that you baked it in, with rice and vegetables on the side.

Poster's Notes:
I couldn't find any ginger root so I used ginger powder.

The original recipe called for flounder.

I used Tamari sauce for the soy sauce. I used toasted sesame oil for the sesame oil.

I made this recipe last night with Nile Perch and not folded up. My husband thinks it could use some crushed garlic and a bit more pepper than I used. The first time I make something, I try to be cautious.

Posted by Adina Rosenstein

Nutritional Info Per Serving: N/A