133. Steamed Fish

Name: Steamed Fish (淸蒸魚)
Cuisine: Chinese
Ingredients: ¼ level teaspoon MSG; 1 level tablespoon cornflour (cornstarch); 1 level tablespoon cornflour (cornstarch); ¼ pint plus 2 tablespoons (¾ cup) chicken stock; A 2½-lb. pike, carp, sea bass or small flounder; 1 teaspoon sesame oil; 1 tablespoon wine; ½ level teaspoon salt; ½ level teaspoon sugar; A 2½-lb. pike, carp, sea bass or small flounder; A 2½-lb. pike, carp, sea bass or small flounder; A 2½-lb. pike, carp, sea bass or small flounder

淸蒸魚

Preparation info

Serves
2 to 3
persons

Difficulty
Easy

Appears in

Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

About

Ingredients

A 2½-lb. pike, carp, sea bass or small flounder
¼ pint plus

Asia
China
Main course
Gluten-free

Method

Clean the fish and brush out all the blood. Blanch it for 1 minute in boiling water, then rinse it under the tap and pat it dry. Place it on a dish to fit the length of the fish, with sides to hold in the sauce. Mix the remaining ingredients together in a saucepan and cook gently until thickened. Pour this sauce over the fish. Cover the dish closely with cellophane, foil or an overlapping plate