Asian Flounder

Since the fillet of this fish is quite thin, it is often overcooked and dry when baked or browned. Steaming fish in the microwave allows you to cook it quickly to keep it moist. An unusual way of folding and unfolding fish is necessary, because products located closer to the edge of the dish are cooked faster than in the center.
Remove the green tops from the onion; cut the onion tops into 1-inch-thick 1/4-cup pieces; set aside. Save the remaining onion tops for another use. Cut the white onion portions into 2-inch-thick pieces.Combine the cilantro, ginger, and 1 teaspoon of butter in a 9-inch pie dish. Fold each fillet crosswise in half. Arrange the fish in the form of spokes in the thinnest pieces, directed to the center of the dish. Arrange portions of white onion between each fillet. Combine 1/4 cup green onion tops, 1 teaspoon oil, vinegar, soy sauce, and salt; pour over the fish. Cover with thick plastic wrap. Reheat in the microwave on high power for 4 minutes or until the fish is easily delaminated when tested with a fork. Garnish each fillet with a slice of lemon.