Steamed whitefish steak

Yield: 3 Servings

Measure Ingredient
1 (1.5-lb) white fish steak
½ cup Fresh mushrooms
½ cup Smoked ham (up to)
3 slices Fresh ginger root
1 teaspoon Preserved lemon peel
2 tablespoons Soy sauce
2 tablespoons Oil
½ teaspoon Salt

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, .

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