Recipe - Steamed Fish With Subgum Ginger

1 (1One half pound) fish
One half teaspoon Salt
2 tablespoon Soy sauce
4 tablespoon Subgum ginger
1 tablespoon Smoked ham
2 Scallion stalks
1 Clove garlic
2 Or
3 tablespoon Peanut oil

1. Have fish cleaned and scaled but left whole. Wash and dry. Steam as in
Basic Steanled Fish (but without any topping). Drain well and sprinkle with
salt and soy sauce.

2. Mealwhile mince subgum ginger and smoked ham; split scallion stalks
lengthwise in 4 or 5 long strips and then cut crosswise in 2inch sections.
Sprinkle ingredients over fish.

3. Crush garlic and place in a pan with oil. Heat until oil begins to
smoke. Remove from heat and let stand 1 minute. Discard garlic and pour oil
over fish. Serve at once. VARIATION: In step 3, add a few drops of sesame
oil to the peanut oil before heating.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.