Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Chef Cheng's Fish with Ginger

Fish and Seafood

Chef Cheng's Fish with Ginger
Ingredients:
12 whole flounder or American plaice, each less than a pound
1 cup soy sauce
1 cup Shaoxing wine
1/2 cup sesame oil
4 teaspoons ground black or white pepper
8 ounces dry-cured ham cut in fine julienne
1 ounce fresh ginger, cut in fine julienne
8 scallions, each cut into two inch pieces
one teaspoon salt
Preparation:
1. Wash fish and dry, then score flesh one-quarter inch deep at one-inch intervals. Sprinkle each one with salt and pepper.
2. Mix soy sauce, wine, and oil in a bowl. Put fish in one layer into one or several ceramic dishes, and pour soy sauce mixture evenly over them.
3. Sprinkle ham, ginger, and about six of the scallions over every fish, then cover with plastic wrap and refrigerate until half hour before use or until at room temperature.
4. Preheat steamer and put ceramic dish or dishes on its racks and cook for about twelve minutes or until thickest end of the fish is 140 degrees F.
5. Remove cooked scallion pieces, if preferred, and scatter uncooked ones over the fish, as garnish. Serve the fish and not its marinade.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720