Steamed Fish Topping Mixtures

INGREDIENTS

INSTRUCTIONS

BASIC: Combine 1 tablespoon sherry; 2 tablespoons soy sauce; 1/2 teaspoon
sugar; 1/2 teaspoon salt; 1 teaspoon peanut oil; 2 slices fresh ginger
root, shredded; and 1 to 2 scallions, cut in 1/2-inch sections.
BLACK BEAN SAUCE #1: Omit sherry in basic mixture and add 1 tablespoon
fermented black beans (soaked), mashed with 1 garlic clove, minced.
BLACK BEAN SAUCE #2: Omit sherry and salt in basic mixture, and add 1
tablespoon fermented black beans (soaked); 1/2 bundle preserved turnip,
washed and coarsely chopped; and a few drops of sesame oil.
BROWN BEAN SAUCE #1: Omit sherry and reduce soy sauce to 2 teaspoons in
basic mixture. Add 2 teaspoons brown bean sauce, mashed; and 4 tablespoons
water.
BROWN BEAN SAUCE #2: Combine 2 teaspoons brown bean sauce, mashed to a
paste, with 1/4 cup stock; 1/2 teaspoon sugar; 1 teaspoon soy sauce (dark);
2 teaspoons sherry; a dash of pepper; 1 tablespoon oil; 1 scallion, minced;
and 2 slices fresh ginger root, shredded.
DRIED OLIVES: combine 1/8 pound dried Chinese olives (soaked), minced; 1
garlic clove, minced; and 1 slice fresh ginger root, minced; 2 tablespoons
oil; 1/2 teaspoon salt.
HAM: Omit sherry in basic mixture and add 1/8 pound smoked ham, shredded;
and 1 teaspoon vinegar.
LILY BUDS #1: Omit scallions in basic mixture and add 12 lily buds
(soaked), cut in two; and 2 teaspoons vinegar. Blend to a paste 1 teaspoon
cornstarch, 1/2 teaspoon salt, 1 teaspoon soy sauce and 2 tablespoons cold
water; spread over fish.  Top with 10 lily buds (soaked), cut in two; 4
dried black mushrooms (soaked), sliced; and 2 tablespoons preserved
parsnips (soaked), slivered.
LILY BUDS #2: Combine 1 teaspoon cornstarch, 1/4 teaspoon salt, 1/2
teaspoon sugar, dash of pepper, 1 tablespoon soy sauce, and 1 tablespoon
oil; rub over fish. Repeat these ingredients. Combine in a bowl, adding 12
lily buds (soaked), cut in two; 2 dried black mushrooms (soaked), slivered;
2 Chinese red dates (soaked), pitted and slivered; 2 slices fresh ginger
root, shredded; and 1 thin slice smoked ham, slivered. Mix well and spread
over fish.
MUSHROOMS #1: Omit scallion in basic mixture and add 1/8 pound fresh
mushrooms, and 1 small onion, both sliced.
MUSHROOMS #2: Add to basic mixture 2 or 3 dried black mushrooms (soaked),
sliced; and 2 teaspoons vinegar.
MUSHROOMS #3: Omit sherry and salt in basic mixture and add 5 dried black
mushrooms (soaked), shredded; and 1/2 bundle preserved turnip, washed and
shredded.
SHRIMP SAUCE: Omit sherry, soy sauce and sugar in basic mixture and add 1
tablespoon shrimp sauce.
TEA MELON: Add to basic mixture 2 tablespoons tea melon, slivered (1/2 cup
bamboo shoots, sliced, may also be added).
NOTE: The various mixtures above may be added in two ways--the liquid
seasonings sprinkled over first, then the minced or shredded ingredients
arranged on top; or all the ingredients combined and spread over the fish.
Before these mixtures are added, the fish may be scored with parallel
diagonal slashes, then rubbed, inside and out, with oil to coat.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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