Wineshark Cooking Class - Steamed Mandarin Fish with Ham 火腿蒸鱖魚

Ingredients (for 4):

• Mandarin fish - 1 (around 600 g)
• Salt - 1/4 tsp
• White pepper powder - 1/8 tsp
• Ginger - 2 slices
• Spring onion - 2 sprigs, only whites
• Coriander - 1 sprig, only leaves
• Ham - 2 thin slices
• Shiitake mushroom - 1
• Soy sauce - 2 tbsp

Procedures:

1. Soak the shiitake mushroom until softened, then cut into slices of 0.2cm.

2. Cut the ham into equal thickness. 

3. Clean the mandarin fish and cut on one side diagonally to the bone. Repeat a couple times with each cut having about 1cm in between. 

4. Heat a pot of water to boiling, then slide in the fish. Turn off the heat and soak until the cut spreads. 

5. Remove the fish and wipe dry with kitchen paper. Then sprinkle the salt and white pepper powder evenly. 

6. Put the fish on a steaming plate and put a slice of ham and shiitake mushroom in the cut. 

7. Cut the spring onion whites and ginger into thin strips. Pluck the leaves from the coriander.

8. Heat a wok with some water and put a steaming rack on. When the water boils, put the dish in and allow it to steam for 10 minutes.

9. Remove the plate and put the ginger, spring onion and coriander around the fish. Then pour in the soy sauce on the side.