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Steamed Whitefish Steak |
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Serves: 3
Print this Recipe
1 1/2 pounds white fish steak
1/2 cup fresh mushrooms
1/2 cup smoked ham
2 to 3 slices fresh ginger root
1 teaspoon preserved lemon peel
2 tablespoons soy sauce
2 tablespoons oil
1/2 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, _Steaming and BACKGROUND, 06- Techniques of Chinese Cooking; STEAMING). Serve at once.
VARIATION:
* For the oil, substitute chicken fat.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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