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Steamed Fish in Sweet Potato Flour

Fish and Seafood

Steamed Fish in Sweet Potato Flour
1 pound fish filets, cut into four pieces per filet
1 teaspoon hot sauce
1 teaspoon light soy sauce
1 teaspoon Fukien Low Chiew wine
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1/2 cup sweet potato or yam flour
1/4 cup pickled mustard greens, minced fine
1. Dry fish. Mix hot and soy sauces, wine, sugar, and oil and marinate the fish for an hour in the refrigerator.
2. Remove fish from the marinade and coat with sweet potato or yam flour and set aside on a one-inch heat-proof plate (a glass pie pan works well) at room temperature for half an hour, not longer.
3. Top with mustard greens and steam over high heat for eight to ten minutes, depending upon the thickness of the fish (i.e.: flounder needs less time, sea bass needs more). Remove and serve.

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