Cantonese-Style Flounder

Adapted from Mr. Tang’s, Chinatown, New York

1 flounder, cleaned, rinsed, patted dry
1 ginger, julienned
4 stalks of scallions, sliced
1/2 cup sake
2 tbsps soy sauce
1 tbsp peanut oil
red chili flakes
salt and pepper

1. Preheat oven at 375º. Scatter half of the ginger and scallions in a baking dish large enough to accommodate the whole flounder. Place the flounder and top with the rest of the ginger and scallions. Add all the liquid and season with the chili flakes plus the salt and pepper.
2. Bake fish for about 20 minutes, adding a little water after 10 if the dish seems to be dry.