Steamed fish with subgum ginger
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (1-1/2 pound) fish | |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Soy sauce |
| 4 | tablespoons | Subgum ginger |
| 1 | tablespoon | Smoked ham |
| 2 | Scallion stalks | |
| 1 | Clove garlic | |
| 2 | Or | |
| 3 | tablespoons | Peanut oil |
Directions
1. Have fish cleaned and scaled but left whole. Wash and dry. Steam as in Basic Steanled Fish (but without any topping). Drain well and sprinkle with salt and soy sauce.
2. Mealwhile mince subgum ginger and smoked ham; split scallion stalks lengthwise in 4 or 5 long strips and then cut crosswise in 2-inch sections.
Sprinkle ingredients over fish. 3. Crush garlic and place in a pan with oil. Heat until oil begins to smoke. Remove from heat and let stand 1 minute. Discard garlic and pour oil over fish. Serve at once. VARIATION: In step 3, add a few drops of sesame oil to the peanut oil before heating.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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