1 lb. flounder filet
3-4 egg whites
MARINADE:
2 tbl. ginger wine
1/2 scallion, chopped fine
1 tbl. ginger-garlic mix
2 tbl. sesame oil
1 tbl. soy
1 tsp. Szechwan chili paste
+ 1/2 tsp. sugar
- Wash slices, dry, then marinate 15 minutes.
- Dip slices in egg white. Put on platter.
- Pour balance of marinade over slices and steam 40 minutes.
Serve over rice.