*  Exported from  MasterCook  *

              Steamed Flounder With Black Mushrooms And Ham

Recipe By     : David Rosengarten, Taste Show # 4724
Serving Size  : 2    Preparation Time :0:00
Categories    : Fish & Seafood                Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             Soy sauce
   3      tb            Dry sherry
   3      tb            Ginger -- minced, +8 thin slices
   4      cl            Garlic -- chopped
   8                    Dried Chinese mushrooms --
                        - soaked in boiling water for
                        - 1 hour
   2      lb            Whole flounder with bones
   2      ts            Salt
   1      tb            Rice wine
   2      ts            Chinese toasted sesame oil
   8      sl            Yunan or Smithfield ham -- thin
                        Sauce:
     1/3  c             Chicken stock
   3      tb            Rice wine
   1      tb            Soy sauce
   1      ts            Salt
   1      ts            Chinese toasted sesame oil
   1      ts            Sugar
   1      ts            Corn starch

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 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 incision.
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.

Sauce:

In a saucepan combine sauce ingredients, except corn starch, and
bring to a simmer. Whisk corn starch with 1 ts water to a slurry.
Whisk into sauce mixture, stirring until thickened.

Transfer steamed fish to a warmed serving platter and pour sauce
over. Serve immediately.


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