Steamed Pompano

Name: Steamed Pompano
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pompano (cleaned after slaughter, score 3 crosswise cuts on both sides down to the bone, pat dry); 2 shiitake mushrooms (soaked until soft, remove stems, cut into thin slices); 2 slices ham (cut into shreds); 1 scallion whites (cut into shreds); 2 slices ginger (1 slice stuffed into fish belly, 1 slice cut into shreds); 1 tbsp cooking wine (drizzled over the fish); a pinch sesame oil (drizzled over the fish); 1/2 tbsp light soy sauce (drizzled over before serving)

A traditional Zhejiang-style steamed dish featuring pomfret with dried mushrooms and shredded ham, yielding tender fish and a rich aroma.

35 min

Easy

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Ingredients

pompano (cleaned after slaughter, score 3 crosswise cuts on both sides down to the bone, pat dry) 1

shiitake mushrooms (soaked until soft, remove stems, cut into thin slices) 2

ham (cut into shreds) 2 slices

scallion whites (cut into shreds) 1

ginger (1 slice stuffed into fish belly, 1 slice cut into shreds) 2 slices

cooking wine (drizzled over the fish) 1 tbsp

sesame oil (drizzled over the fish) a pinch

light soy sauce (drizzled over before serving) 1/2 tbsp

Instructions

Prepare the fish

Clean the pompano after slaughter, score 3 crosswise cuts on both sides down to the bone, pat dry, and arrange on a plate.

Prepare ingredients

Remove stems from shiitake mushrooms and cut into thin slices, cut ham, scallion whites, and 1 slice of ginger into shreds.

Assemble and steam

Stuff 1 slice of ginger into the fish belly, sprinkle the ingredients from step 2 over the fish, drizzle with cooking wine and sesame oil, then steam over boiling water for about 20 minutes.