Yield: 1 Servings
|\N \N||Fish; about 1/2 pound per serving|
|\N \N||Shredded scallions and chinese parsley for garnish|
|\N \N||Topping; see \"Steamed Fish Topping Mixtures\" for list of ingredients|
1. Have fish cleaned and scaled, but left whole. Rinse in cold water. Dry well with paper toweling; then rub lightly with salt, inside and out. Place in a shallow heatproof dish. (If fish is too large, cut it in two.) 2. Prepare any of the topping mixtures (see "Steamed Fish Topping Mixtures") and spread over fish.
3. Steam until done (see "How-to Section"). (Allow about 30 minutes for a 2-½ pound fish; 20 minutes for a 1-½ pound fish; 15 minutes for a ¾-inch thick fish steak; and 7 to 10 minutes for a thinly sliced or flatfish.)
4. Garnish fish with shredded scallions and Chinese parsley. Serve immediately. VARIATIONS:
1. In step 3, during the last 10 minutes of steaming, top whole fish with several clams in their shells (scrub them clean first). The shells will open when steamed.
2. In step 3, steam 2 cakes of bean curd, sliced or cubed, with the fish.
3. Steam the fish, topped only with ½ teaspoon salt, 2 slices fresh ginger root and 1 scallion, both shredded. Then heat ¼ cup peanut oil to smoking and pour over fish. Sprinkle immediately with 3 tablespoons soy sauce and serve at once, garnished with shredded scallion.
4. Steam the fish, topped with a mixture of 2 tablespoons sherry, ½ teaspoon salt and 1 teaspoon ginger juice. Then serve with a Five Willow or sweet-and-pungent sauce poured over (see "Sweet-and-Pungent Sauce" recipes).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .