Spicy Garlic Soy Baked Flounder

This recipe focuses on baking flounder filets coated in a sauce comprised of soy sauce, garlic, chili, cilantro, lemongrass pastes, and mirin rice wine. The ingredients provide umami-rich, spicy, and citrusy herbal notes. The fish is placed on foil and covered to create a steaming effect while baking at 350 degrees Fahrenheit, ensuring the fillets cook gently and remain moist.

The combination of garlic and chili paste contributes a spicy kick, while the lemongrass and cilantro pastes add fragrant, citrusy layers of flavor typical in Southeast Asian cuisine. Baking in foil enables the fish to absorb these flavors fully without drying out.

Serving this flounder immediately upon baking allows the delicate texture to be appreciated without overcooking. Optionally topping with diced scallions adds freshness and a mild onion crunch, complementing the warm, spicy sauce and tender fish.