Steamed Fish with Black Mushrooms Recipe
Ingredients :
700 g 6 medium 50 g 6 stalks 6 slices 1/2 cup 1 clove Marinade 1 1 teaspoon 1/2 teaspoon 1/8 teaspoon 1 teaspoon Sauce 1 tablespoon 1 tablespoon 1/2 teaspoon 1 teaspoon 1 teaspoon 1 cup	Fillet of sea bass or any white fish Black mushrooms Chinese ham Spring onions (scallions) Fresh ginger, shredded Peanut oil Garlic Egg white Cornflour Sesame oil Pepper Salt Oyster sauce Light soy sauce Sugar Sesame oil Chinese yellow wine Chicken stock
Method : Clean the fish and cut it into slices of 5X4 cm. Mix the marinade, add the fish pieces and set aside. Soak the black mushrooms in hot water for 30 minutes. Remove and discard the stems and cut each mushroom into three or four slices. Set these aside. Cut the ham into thin slices, about the same size as the fish pieces, and set aside. Take four of the spring onions, cutting them into 4 cm pieces. Use only the white part and the part immediately next to it, discarding the roots and discolored stalks. Place the remaining two onions on a large plate. Arrange the fish, ham and mushrooms in layer - one piece of fish, one piece of ham and one piece of black mushroom, on top of the onions until all the fish, ham and mushrooms are used. Sprinkle the chopped onions and shredded ginger on top of them. Bring 4 cups of water to the boil in a wok. Put a wire rack in the wok and put the plate on top. Steam vigorously over a high heat for 5-7 minutes only. Remove the plate of fish from the wok, drain and set aside. Heat the oil in a pan, Add the garlic but remove it when it has browned and discard it. pour the oil over the fish, draining away any excess from the plate. Add all the sauce ingredients to a pan, stir and bring to boil. Pour over the fish and serve.