Ingredients
- 8 chinese mushrooms soaked in boiling (dried)
- 4 garlic (cloves chopped)
- 2 flounder (whole)
- 120 ml soy sauce
- 80 ml chicken stock
- 45 ml dry sherry
- 45 gr ginger (minced plus)
- 45 ml rice wine
- 16 ml soy sauce
- 10 ml chinese sesame oil (toasted)
- 16 ml rice wine
- 6 gr salt
- 5 ml chinese sesame oil (toasted)
- 4 gr sugar
- 3 gr salt
- 3 gr cornstarch
- 8 slices yunan (thin)
In a pan fitted with 2.5 cups water. Bring to a boil, reduce heat and simmer 1 minute.
Meanwhile, drain mushrooms, squeeze dry and remove stems. With a Chinese cleaver or large knife score fish at one-inch intervals on both sides, making 8 slashes in all, 4 on each side. In a small bow l combine salt, rice wine and sesame oil, stirring to combine flavors. Rub all over fish, working some into slashes as well. Insert one slice each of ginger and ham and one mushroom into each incisio n. Place fish on a heat-proof plate small enough to fit in steamer, leaving some steaming holes uncovered. Cover and steam for 8 to 10 minutes.
Prepare sauce: In a saucepan combine sauce ingredients, except cornstarch, and bring to a simmer. Whisk cornstarch with 1 teaspoon water to a slurry. Whisk into sauce mixture, stirring until thickene d.
Transfer steamed fish to a warmed serving platter and pour sauce over. Serve immediately.
From Taste Show # 4724
