INGREDIENTS

INSTRUCTIONS

Have your fishmonger cut the bass into nice, thick squares. With a sharp
French knife or boning knife, score the skin side of the fish in a oneinch
diagonal pattern. The best equipment for steaming this fish is a wok and a
large bamboo steamer. Shallow, heat resilient ceramic bowls that fit inside
the steamer are perfect. You may have to steam the fish in waves, or you
can stack an additional steamer onto the original to create a layered
steamer tower. If you do not have heat resistant bowls to serve the fish
in, any shallow stainless pan will work and then you just will have to
transfer the fish into serving bowls.
Peel the shrimp, leaving heads intact. Slice shrimp down the middle,
beginning at the base of the head and continuing to the beginning of the
tail. Remove the vein. Hold the shrimp by the tail and then pull the tail
through the slit, going under so the tail stands upright.
For steaming in individual bowls:
Place one piece of lightly salted fish in the center of the bowl. Combine
in a stainless steel bowl, 3 to 4 cups of water, julienned ginger, tomato
sections, cup of cilantro sprigs, and 4 to 5 umeboshi plums, seeds removed
and lightly mashed between your fingers. In each bowl, place two shrimp and
ladle two pieces of tomato and about 6 to 8 cups of the liquid around the
fish, making sure to get equal amounts of ginger and plum in the bowl.
Sprinkle cracked white pepper on top of the fish. While you are preparing
the bowls, set up wok with water and steamer(s). Turn on heat, bringing it
up to full steam. Carefully place bowl(s) in steamer, then cover and cook
till fish is done. The cooking time will vary according to the thickness of
the fish and the intensity of the steam. An average piece of bass,
approximately one inch thick, will cook in approximately six to seven
minutes. Cautiously remove bowl(s) and garnish with fresh cilantro sprigs.
Serve with ample steamed rice.
Yield: 4 servings
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