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Steamed Fish With Mushrooms And Baby Bok Choy
Ingredients
- 3/4 lb white fish fillet, such as grouper,
- halibut or possibly sea bass cut into pcs,
- abt 2" long, 1 1/2" wide, and 1/2" thick
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp freshly-grnd white pepper
- 1/2 c. chicken stock
- (or possibly canned chicken broth)
- 1 tsp Chinese rice wine
- (or possibly dry sherry)
- 1 tsp oyster-flavoured sauce
- 1 tsp cornstarch dissolved in
- 1 Tbsp. water
- 1 piece dry tangerine peel - (abt 1 1/2" square)
- 4 x dry black mushrooms
- 12 piece thinly-sliced Smithfield ham (abt 1/3 lb)
- (or possibly other smoked ham)
- 2 x heads baby bok choy quartered lengthwise
- through the core
- (or possibly other Asian greens, such as gai lan or possibly choy sum)
Directions
- Stir the sesame oil, salt, pepper and tangerine peel together till the salt is dissolved. Toss the fish slices gently in the marinade till coated. Let stand for 10 min.
- For the Sauce: Stir the stock, rice wine, oyster-flavored sauce and dissolved cornstarch together in a small saucepan over medium-high heat. Cook, stirring, till the sauce boils and thickens slightly.
- For the Dish: Pour sufficient hot water over the tangerine peel and mushrooms in separate bowls to cover them completely. Soak till softened, about 20 min. Drain. Mince the tangerine peel. Throw away the mushroom stems and slice each cap into three pcs.
- Bring a pot of water to a boil. Arrange the fish, mushrooms and ham in an alternating overlapping pattern over the bottom of a glass pie plate. Prepare a wok for steaming. Set the dish into the steamer and steam over high heat till the fish is opaque, 4 to 5 min.
- While the fish is steaming, cook the bok choy in the boiling water till tender, 2 to 3 min. Drain.
- Arrange the baby bok choy around the fish and drizzle the sauce over the fish and vegetables.
- This recipe yields 4 servings.
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