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Recipe(tried): Steamed Fish (Guangzhou/Cantonese style)

Main Dishes - Fish, Shellfish
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Steamed Fish (Guangzhou/Cantonese style)
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Only the very best and fresheest fish should be steamed, and only the merest hint of seasoning or other added ingrednets is needed to high-light the freshness and flavor. At the peak of summer, when the thought of oily food dull the taste buds, steamed fish is very popular, both in restaurants and at home.

1 x 375g (12 oz) whole fresh fish (parrot fish, bream, sea perch and etc.)
2 dried black mushrooms, soaked for 25 min
6 slices young fresh(root)ginger
60g (2 oz) lean pork fillet
2 spring onion (scallions)
2 T. good stock

seasoning:
2T. light soy sauce
1/2 t. sesame oil
pinch of white pepper powder

Clean and scale the fish and slash along the top of the back bone on either side. Place in the center of an oval heatproof dish which will fit inside a wok or steamer.

Drain the mushrooms, sqqueese out excess water and shred finely. Shred the ginger, pork fillet and teh white part only of the spring onions. Arrange these ingredients along the top of teh fhish, set the dish on a rack in a wok or in a steamer, cover an cook the fish over gently simmer water for about 15 minutes or until very tender. (DO NOT overcook the fish!)

Bring the stock and seasoning ingredients to the boil separately, pour over the fish and serve at once.
MsgID: 033026
Shared by: eggy/oz
Board: International Recipes at Recipelink.com
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