Steamed Blue Eye with Prosciutto & Bamboo

Name: Steamed Blue Eye with Prosciutto & Bamboo
Cuisine: China
Ingredients: 80 g (2½ oz) tinned bamboo shoots; 4 thin slices of prosciutto; 350 g (12 oz) blue eye fillets; 2 spring onions (scallions), cut into julienne; a pinch of freshly ground white pepper; 2 tablespoons light soy sauce; 3 tablespoons fresh chicken stock; 1 tablespoon peanut oil; 4 dried shiitake mushrooms, soaked in warm water for 30 minutes, stalks removed, cut in half on the diagonal through the middle; ½ teaspoon sugar; ¼ teaspoon sesame oil; ½ teaspoon sea salt

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This is very simple — you just put the whole thing together and steam. It comes over as very exotic for your guests, so it’s a good one for showing off. I love these self-saucing steamed dishes as they really work well for large shared tables.

Ingredients

350 g (12 oz) blue eye fillets
4 thin slices of prosciutto

Asia
China
Main course

Method

Cut the blue eye fillets into eight equal portions. Cut the bamboo shoots into eight slices, roughly the same size as the fish pieces, and halve each piece of prosciutto.

Brush the peanut oil over two round plates, each large enough to hold four pieces of fish. Put the fish on the plates, allowing a