Shanghai Steamed Fish

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::Shanghai Steamed Fish

*1 whole fresh carp about 1
lb (500 g) (or trout and
other firm-fleshed fresh-
water fish)
*5 t rice wine
*1 t salt, or to taste
*4 black mushrooms, sliced
and soaked
*4 bamboo shoots, sliced
*2 T lean pork, diced and
marinated in sugar
*4 slices Chinese ham,
steamed
*2.5 T lard or vegetable oil
*2 t scallions, chopped in
1-inch sections
*1 t ginger, sliced

Method:

1. Wash the fish and make 2 to 3 X-shaped slashes on each side. Rub with the rice wine and let marinate. Place on a heat-proof dish and sprinkle with the salt, mushrooms, bamboo shoots, and diced pork. Place the ham, lard, scallions, and ginger on top. 2. Place the dish in a steamer and steam for 10 to 15 minutes, or until the fish is cooked through. Discard the scallions and ginger, and serve.

Total time:

50m

Cooking technique:

steaming

Cuisine:

Shanghai

Food menu:

seafood

Cholesterol:

86mg

Carbohydrates:

24g