Steamed Pomfret with Ham and Mushroom Slices |
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Ingredients: 1 whole pomfret* 60g precooked Chinese ham 5 pre-softened Chinese black mushrooms 1/2T soy sauce 1T melted chicken fat** 10 1-inch sections green onion
Mixture1 (2t salt, 1T rice wine, 6 slices ginger
root)
2)Rinse and drain fish; on one side make diagonal cuts every 2/3 of inch, slicing through meat to central bone; rub Mixture1 over fish and into cuts; let sit 20 minutes. Taking a piece of ham and black mushroom, place in a diagonal cut; repeat for other slices until all of the cuts are filled. Place 2 chopsticks on a heatproof platter and place fish on platter; pour soy sauce and chicken fat over fish. 3)Place fish in steamer and steam over high heat for 15 minutes; remove and drain off liquid to a bowl (retain); place fish on serving plate and place onion sections on top of fish. Heat 2T oil until smoking; pour over fish. Pour retained liquid on top and serve.
Remark: *If pomfret is unavailable, substitute sea bass, flounder or blue fish. **You may substitute sesame oil or vegetable oil.
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