★Shaoxing wine (if you don't have, Japanese sake is OK)
★Shēngchōu (light soy sauce - regular soy sauce is also OK)
★Huangdoujiang soybean sauce (Japanese white miso also OK)
Prepare the flounder. Add cuts to the outside to make it easier to cook.
Place a plate in the steamer and the flounder on the plate, and sprinkle the ginger on top. ※ In the picture the steaming has already begun.
Close the lid and steam for 8 minutes. Remove the ginger and pour in the combined ★ seasonings on top of the fish, so that it would drip down onto the plate.
Close the lid and steam for another 5 minutes.
Finally, sprinkle on the onions and cilantro (OK if you don't have any) and it's complete.
Story Behind this Recipe
Flounder is also considered to be a high-quality food item in China, but it's cheaper there than it is in Japan. So when I'm in China, I can use fresh flounder. They sell sauce for steamed fish in China, so that makes cooking pretty easy. They're pretty difficult to get in Japan though, so please give this a try.
This onion and oil simmer can be used for other fish, not just flounder. So please remember it well.