Chinese-Style Steamed Flounder with Plenty of Onions (Scallion Turbot)

• 1 Flounder
• 1 Julienned ginger
• 1 Thin green onions or scallions
• 1 Cilantro
• 1 1/2 tbsp Sesame oil
• 1 tbsp Doubanjiang
• 1 tbsp Shaoxing wine (if you don't have, Japanese sake is OK)
• 1 tbsp Shengchou (light soy sauce - regular soy sauce is also OK)
• 2 tsp Oyster sauce
• 1 tsp Huangdoujiang soybean sauce (Japanese white miso also OK)

1. Prepare the flounder.
2. Add cuts to the outside to make it easier to cook.
3. Place a plate in the steamer and the flounder on the plate, and sprinkle the ginger on top.
4. In the picture the steaming has already begun.
5. Close the lid and steam for 8 minutes.
6. Remove the ginger and pour in the combined seasonings on top of the fish, so that it would drip down onto the plate.
7. Close the lid and steam for another 5 minutes.
8. Finally, sprinkle on the onions and cilantro (OK if you don't have any) and it's complete.

flounder, ginger, green onions, cilantro, sesame oil, doubanjiang, wine, shengchou, oyster sauce, soybean sauce

Taken from cookpad.com/us/recipes/151510-chinese-style-steamed-flounder-with-plenty-of-onions-scallion-turbot (may not work)