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Ingredients
6 medium-size dried Chinese black mushrooms
1 scallion
4 thin slices fresh ginger
⅛ pound Smithfield ham
1 pound fillets of sole or flounder
1 teaspoon salt
1 tablespoon rice vinegar
1 tablespoon dark soy sauce
1 tablespoon peanut oil
¼ teaspoon sugar
⅛ teaspoon pepper
Nutritional analysis per serving (4 to 6 servings if part of a meal of several courses)
3 grams carbs; 39 milligrams cholesterol; 102 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 1 gram fiber; 450 milligrams sodium; 12 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
THE PREPARATION
- Step 1
Soak the mushrooms 15 minutes in warm water, discard the stems, and cut into very fine julienne strips. Cut the scallion, ginger and ham into a similar strips. Cut the fish fillets into 2 to 4 pieces each, depending on size. Sprinkle the pieces evenly with salt on both sides. Arrange the pieces attractively in a suitable deep plate or shallow bowl (one that will fit the steamer you intend to use). Mix all other ingredients together, and sprinkle evenly over the fish slices.
THE COOKING
- Step 2
Steam for 6 minutes and serve.
Private Notes