Steamed fish

1 serving


Remove the scales from the fish, gut. Rinse under running water outside and inside and dry with a paper towel. Wash the mushrooms and cut into slices. Cut the ham into thin strips, cut the leeks finely. Beat 1 slice of ginger a little with the handle of a knife, finely chop or crush the other two. Grate the fish inside and out with soy sauce and rice wine. Stir the finely chopped onions with salt. Place a whole slice of ginger inside the carcass, put the fish on a lattice steam stand, sprinkle with crushed ginger, mushrooms, leeks and ham. Fill a wok or large saucepan with 5 cm of water. Bring the water to a boil, for 15-20 minutes soar the fish over the water with a closed lid. Once the fish is ready, put it on a heated dish and remove a slice of ginger from it. Heat 1 tablespoon peanut or corn oil, pour it over the fish. To taste, drizzle with soy sauce and serve with rice.