Steamed Flounder with Black Mushrooms and Ham
| Yield: | 2 Servings |
| Categories: | Seafood |
| 1/2 | c | Soy sauce |
| 3 | tb | Dry sherry |
| 3 | tb | Minced ginger, plus |
| 8 | sl | (thin) ginger |
| 4 | Garlic cloves, chopped | |
| 8 | Dried Chinese mushrooms, soaked in boiling water for 1 hour | |
| 2 | lb | Whole flounder (with bones) |
| 2 | ts | Salt |
| 1 | tb | Rice wine |
| 2 | ts | Chinese toasted sesame oil |
| 8 | Thin slices Yunan or Smithfield ham | |
| SAUCE | ||
| 1/3 | c | Chicken stock |
| 3 | tb | Rice wine |
| 1 | tb | Soy sauce |
| 1 | ts | Salt |
| 1 | ts | Chinese toasted sesame oil |
| 1 | ts | Sugar |
| 1 | ts | Cornstarch |
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