Steamed Fish

Ingredients:

1 whitefish (about 800 g), 5 g cooked ham slices, 25 g bamboo shoot slices, 4 dried shiitake mushrooms (soaked), 50 g diced pork back fat, 20 g Shaoxing wine, 5 g refined salt, 1 g each of soy sauce, scallion knot and ginger slices, 50 g chicken stock.

Method:

(1) Clean the fish, blanch it in water at about 80 percent boiling heat, remove and drain, gently scrape the mucus off the fish with a knife, rinse clean with water, and cut off the tail with a knife at the 2/3 point of the fish body;

(2) Place the fish in a steaming basin, spread the bamboo shoot slices evenly over the fish, lay the ham slices on the bamboo shoots, then add the shiitake mushrooms, diced pork back fat, scallion knot and ginger slices, add salt, soy sauce and Shaoxing wine, and steam in a steamer over high heat for about 10 minutes until the fish is cooked, then remove from the steamer immediately, pick out the scallion knot and ginger slices, pour the braising juices into a pan, add the chicken stock, bring to a boil and pour over the fish on the plate.