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Fish and Seafood
1 whole flat fish, about a pound to pound and a half
1/4 teaspoon salt
1/4 teaspoon ground fennel
1 teaspoon cornstarch
2 teaspoons oil, divided in two
1 Tablespoon Smithfield-type ham, slivered
2 Tablespoons cloud ear fungi, soaked half an hour, drained and then slivered
2 Chinese mushrooms, soaked half an hour, drained and then slivered
2 Tablespoons dried tiger lily flowers, soaked half an hour, drained and then slivered
2 sliced fresh ginger, peeled and slivered
1 Tablespoon cornstarch mixed with two tablespoons cold water
1. Rub clean, scale, and gut the fish, rinse then dry with paper towels.
2. Mix salt, ground fennel, and teaspoon of cornstarch and rub fish inside and out.
3. Oil a plate and put fish on it and steam it over boiling water for eight minutes, then remove to a heated serving plate.
4. While fish is steaming, in a wok or pan heat second half of the oil and stir-fry ham, cloud ear fungi, black mushrooms, tiger lily slivers, and the ginger for two or three minutes. Then add cornstarch mixture. When thickened, pour over the fish and serve.