Scallion-Smoked Flounder or Fluke

In this dish the fish is salted, steamed, and then smoked so that it acquires a wonderfully exotic flavor. You must have good ventilation in your kitchen, or the odor of smoke will linger a long time.

This fish is delicious hot, at room temperature, or cold, and it may be served as an appetizer. It serves 3 or 4 people as a main course with a vegetable. Try it with Chicken Fu Yung broccoli, for instance.