| Chinese Cookery Monthly Recipe V1-3 August 1999 Steamed Fish |
|
| Ingredients: 1 perch about 1.5 lb., or other fish with few bones
and tender meat |
| Procedure: Scale, gill, gut and wash the fish. Make diagonal cuts to the bones at 0.5" intervals on both sides of the fish. Dunk fish in boiling water for a moment, wash fish cavity thoroughly again in cold water. Sprinkle salt on fish and place it in a dish. Add sherry. Cut ham, bamboo shoots, black mushrooms into 1.5"x1"x1/4" slices. Blanch them in boiling water. Cut vegetable hearts vertically into halves and dip in boiling water for one minute. Remove and cut horizontally into 2"-long sections. Place ham, bamboo shoots, mushrooms, alternatively on top of fish. Add scallions, ginger and peppercorns, then broth. Place dish in a steamer and steam over high heat for 20 minutes. Remove, discard scallions, ginger and peppercorns. Arrange cabbage sections around fish. Sprinkle in 1 teaspoon hot vegetable oil and serve. |
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