| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Fish |
3 |
Servings |
INGREDIENTS
| 1 |
|
(1.5-lb) white fish steak |
| 1/2 |
c |
Fresh mushrooms |
| 1/2 |
c |
Smoked ham (up to) |
| 3 |
sl |
Fresh ginger root |
| 1 |
ts |
Preserved lemon peel |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Score skin of fish crosswise with several slashes. Place fish in a
heatproof dish.
2. Slice mushrooms, ham, ginger root and preserved lemon peel, then combine
with soy sauce, oil and salt. Pour mixture over fish. Refrigerate, covered,
30 minutes.
3. Steam until done, about 20 minutes (see "How-to Section"). Serve at
once. VARIATION: For the oil, substitute chicken fat.
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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