| 1 |
Cut tops of green onions crosswise into 2-inch pieces, then cut each piece lengthwise into thin strips; reserve for garnish. Thinly slice white part of green onions. |
| 2 |
In small bowl, mix soy sauce and rice vinegar. |
| 3 |
Preheat oven to 425 degrees F. From roll of foil or cooking parchment, cut four 15- by 12-inch sheets. |
| 4 |
Arrange 1 flounder fillet on half of each piece of foil; spread each with 1/2 teaspoon ginger. Spoon 1 tablespoon soy-sauce mixture over each flounder fillet; top with sliced green onions. Fold other half of foil over fish. To create sealed packets, fold edges of foil over about 1/2 inch all around, overlapping folds. Place packets in 15 1/2- by 10 1/2-inch jelly-roll pan. Bake packets 8 minutes. |
| 5 |
To serve, with kitchen shears, cut an X in top of each packet to let steam escape before serving. (When packets are open, check that fish flakes easily when tested with a fork.) Garnish fish with reserved green-onion strips. |
