8 to 10 dried shiitake mushrooms
1 1/2 oz to 2 oz bundle bean threads
1 lb butterfish (about 6), cleaned
1/3 cup chicken stock
2 green onions, shredded
1 1/2 tablespoon shredded ginger
1 1/2 tablespoon soy sauce
1 teaspoon asian sesame oil
There are a couple of kinds of butterfish. One is the large "sablefish". The other is the smaller silvery diamond shaped fish familiar to those who hang out around Asian markets. This calls for the latter type.
In separate bowls, soak the mushrooms in warm water and the bean threads in hot water until soft, 20 to 30 minutes. Drain the mushrooms, discard the stems, and toss the caps with a teaspoon of soy sauce. Drain the bean threads and place in a deep heat-proof plate or glass pie pan that will fit inside a wok or other steaming pot.
Arrange the fish on top, tucking the mushroom caps in around them. Pour in the chicken stock, scatter the green onion and ginger on top of the fish, and sprinkle with the remaining soy sauce.
Bring the water in the steamer to a rolling boil and place the plate on a rack an inch above the water. Cover and steam for 20 minutes. Sprinkle with the sesame oil and serve from the steaming dish. Serves 2 to 3 as a main dish, 4 with other dishes.
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