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Fennel-flavored Fish

Fish and Seafood

Fennel-flavored Fish
Ingredients:
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
Preparation:
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.

                                                                                                                                                       
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