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Steamed Snapper
Ingredients: 1 1 snapper, about 1 1/2 lbs, VERY FRESH!
3-4 tung ku (Chinese dried mushrooms)
1 tsp salt
3-4 slices Smithfield ham, finely shredded (may substitute 3 slices fat pork or 2 slices bacon)
1 small can bamboo shoots, finely shredded
2 scallions, finely shredded
3 slices fresh ginger, finely shredded
1 Tbsp sherry
Chinese parsley (cilantro) for garnish
1. Wash tung ku and soak in hot water, about 20 minutes, until soft. Drain and save 1 Tbsp of the liquid. Remove stems and cut into shreds.
2. Scale and clean fish. Be sure fish is at room temperature. Make slashes at 45 degrees and one inch intervals on each side of the fish. Rub fish both inside and out with salt.
3. Place fish on a Pyrex (or other heat-safe) plate. Spread tung ku, ham, bamboo, and ginger shreds over fish.
4. Mix sherry with reserved tung ku liquid and pour over fish.
5. Steam over vigorously boiling water for 10 minutes. Test the meat in the slashes. If it flakes from the bone, fish is done. Otherwise, steam for 5 more minutes.
6. Garnish with Chinese parsley and serve.