Steamed Flounder with Black Mushrooms & Ham
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
soy sauce, tamari
|
|
| 3 | tablespoons |
sherry
dry |
|
| 3 | tablespoons |
ginger
minced, plus 8 thin slices |
|
| 4 | each |
garlic cloves
|
|
| 8 | each |
mushrooms, chinese
soaked in water, boiling for 1 hour |
*
|
| 2 | pounds |
flounder fish fillets
(with bones) |
|
| 2 | teaspoons |
salt
|
|
| 1 | tablespoon |
rice wine
|
|
| 2 | teaspoons |
sesame oil
(chinese toasted) |
|
| 8 | slices |
ham
thin |
*
|
| sauce | |||
| ⅓ | cup |
chicken broth
|
|
| 3 | tablespoons |
rice wine
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
sesame oil
(chinese toasted) |
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
soy sauce, tamari
|
|
| 45 | ml |
sherry
dry |
|
| 45 | ml |
ginger
minced, plus 8 thin slices |
|
| 4 | each |
garlic cloves
|
|
| 8 | each |
mushrooms, chinese
soaked in water, boiling for 1 hour |
*
|
| 907.2 | g |
flounder fish fillets
(with bones) |
|
| 1E+1 | ml |
salt
|
|
| 15 | ml |
rice wine
|
|
| 1E+1 | ml |
sesame oil
(chinese toasted) |
|
| 8 | slices |
ham
thin |
*
|
| sauce | |||
| 79 | ml |
chicken broth
|
|
| 45 | ml |
rice wine
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
sesame oil
(chinese toasted) |
|
| 5 | ml |
sugar
|
|
| 5 | ml |
cornstarch
|
|
Directions
Fill a pan with 2½ 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 one-inch intervals on both sides, making 8 slashes in all, 4 on each side.
In a small bowl 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 heat-proof 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.
