Recipe - Steamed Whitefish Steak

1 (1.5lb) white fish steak
One half cup Fresh mushrooms
One half cup Smoked ham
2 (up to)
3 sl Fresh ginger root
1 teaspoon Preserved lemon peel
2 tablespoon Soy sauce
2 tablespoon Oil
One half 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 "Howto Section"). Serve at
once. VARIATION: For the oil, substitute chicken fat.

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