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Alison's Steamed Fish Rolls

Fish and Seafood

Alison's Steamed Fish Rolls
8 small flounder fillets
1 carrot, finely julienned into two inch lengths
1 red pepper, finely julienned into two inch lengths
small nob of ginger, about the size of a quarter, very finely julienned
salt and pepper, to taste
1 and 1/2 cups of light soy sauce
4 Tablespoons of vegetable oil
4 Tablespoons of sesame oil
1 scallion, sliced thinly into rings
1. Rinse and dry the flounder and check for any bones. Then place the fillets skin side down and horizontally across a large plate.
2. Lightly season with salt and pepper.
3. To assemble a fish roll: Grab a small pinch of carrots and red pepper, and a very small pinch of ginger. Arrange them neatly in a vertical stack, and put this at one end of a fish fillet so that the vegetables stick out slightly on top. Roll the fish tightly, and repeat for the rest of the fillets.
4. Stand the rolls, vegetables side up, in a casserole dish just large enough to accommodate the fish.
5. Mix the marinade ingredients and pour them into the casserole. Cover with plastic wrap and place in the refrigerator for one hour; then remove and discard the plastic wrap.
6. Put the casserole in a steamer for fifteen minutes or until the fish is cooked through, then serve.

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