Recipe - Steamed Flounder With Black Mushrooms And Ham

One half cup Soy sauce
3 tablespoon Dry sherry
3 tablespoon Minced ginger, plus
8 sl (thin) ginger
4 Garlic cloves, chopped
8 Dried Chinese mushrooms,
soaked in boiling water for
1 hour
2 pound Whole flounder (with bones)
2 teaspoon Salt
1 tablespoon Rice wine
2 teaspoon Chinese toasted sesame oil
8 Thin slices Yunan or
Smithfield ham

SAUCE
1/3 cup Chicken stock
3 tablespoon Rice wine
1 tablespoon Soy sauce
1 teaspoon Salt
1 teaspoon Chinese toasted sesame oil
1 teaspoon Sugar
1 teaspoon Cornstarch

In a pan fitted with 2 One half 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 oneinch 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 heatproof 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

Recipe by: David Rosengarten Posted to MCRecipe Digest V1 #531 by "Master
Harper Gaellon" gaellon@inch.com on Mar 21, 1997