Steamed Flounder With Black Mushrooms And Ham

* Exported from MasterCook *

Steamed Flounder With Black Mushrooms And Ham

Recipe By : David Rosengarten
Serving Size : 2 Preparation Time :0:00
Categories : Fish & Seafood Taste

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup soy sauce
3 tablespoons dry sherry
3 tablespoons minced ginger -- plus 8 thin slices
4 garlic cloves -- chopped
8 dried Chinese mushrooms -- soaked in boiling
-- water for 1 hour
2 pounds whole flounder (with bones)
2 teaspoons salt
1 tablespoon rice wine
2 teaspoons Chinese toasted sesame oil
8 thin slices Yunan or Smithfield ham
Sauce:
1/3 cup chicken stock
3 tablespoons 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 1/2 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 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 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.

From Taste Show # 4724



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