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Ingredientes
- 1/2 c. soy sauce
- 3 Tbsp. dry sherry
- 3 Tbsp. chopped ginger plus
- 8 x thin slices ginger
- 4 x garlic cloves minced
- 8 x dry Chinese mushrooms soaked in boiling
- Â Â water for 1 hour
- 2 lb whole flounder (with bones)
- 2 tsp salt
- 1 Tbsp. rice wine
- 2 tsp Chinese toasted sesame oil
- 8 x thin slices Yunan or possibly Smithfield ham
- 1/3 c. chicken stock
- 3 Tbsp. rice wine
- 1 Tbsp. soy sauce
- 1 tsp salt
- 1 tsp Chinese toasted sesame oil
- 1 tsp sugar
- 1 tsp cornstarch
Direcciones
- In a pan fitted with a steaming rack add in 2 1/2 c. water. Bring to a boil, reduce heat and simmer 1 minute.
- Meanwhile, drain mushrooms, squeeze dry and remove stems. With a Chinese cleaver or possibly large knife score fish at one-inch intervals on both sides, making 8 slashes in all, 4 on each side. In a small bowl combine salt, rice wine and sesame oil, stirring to combine flavors. Rub all over fish, working some into slashes as well. Insert one slice each of ginger and ham and one mushroom into each incision. Place fish on a heat-proof plate small sufficient to fit in steamer, leaving some steaming holes uncovered. Cover and steam for 8 to 10 min.
- Prepare sauce: In a saucepan combine sauce ingredients, except cornstarch, and bring to a simmer. Whisk cornstarch with 1 tsp. water to a slurry. Whisk into sauce mix, stirring till thickened.
- Transfer steamed fish to a warmed serving platter and pour sauce over. Serve immediately.
- This recipe yields 2 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 741g | |
| Recipe makes 2 servings | |
| Calories 637 | |
| Calories from Fat 112 | 18% |
| Total Fat 12.6g | 16% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 218mg | 73% |
| Sodium 7972mg | 332% |
| Potassium 2165mg | 62% |
| Total Carbs 20.38g | 5% |
| Dietary Fiber 1.9g | 6% |
| Sugars 6.53g | 4% |
| Protein 93.34g | 149% |
