Steamed Fish with Mushrooms and Ham

Ingredients:

1 whole grouper haddock, mackerel or flounder

14 thin slices Chinese ham

14 slices pre-softened Chinese black mushroom

Mixture1(1/2T rice wine, 1t soy sauce, 1/2t salt, 1/4t black pepper, 1/2t sesame oil, 2 stalks green onion, 2 slices ginger root)

Mixture2(1/2t cornstarch, 1t water)

[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Slice fillets from sides of fish, cutting to within one inch of dorsal fin; cut fillet sections into 14 pieces 2-inches long and 2/3-inch wide; mix with Mixture1 and let sit 20 minutes.

2)Remove central bone from fish, leaving head and tail connected; make a vertical cut in head underneath mouth of fish to flatten bottom of head; place piece on a heatproof plate and sprinkle lightly with salt. Arrange slices of fish, ham and mushrooms alternately or per own preference around fish; place in steamer and steam 8 minutes over high heat; remove and place on serving plate.

3)Drain 1/2C soup from steaming and heat; when liquid comes to a boil, add Mixture2 to thicken; pour over fish. Heat 2T oil until very hot; pour over fish and serve. Garnish with pineapple slices, cherries and coriander.

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