Steamed Whole Fish with Cream Sauce

Name: Steamed Whole Fish with Cream Sauce (Pai chih hui ch’uan yüß)
Cuisine: Chinese
Ingredients: ½ cup shredded scallion; 3 tablespoons shredded ginger; 1 cup soup stock; 3 tablespoons diced bamboo shoot (½” by ½”); 3 tablespoons sliced mushrooms; 2 tablespoons diced ham (½” by ½”); 2 tablespoons green peas; ½ teaspoon salt; 1 whole fish (about 1-¼ pounds pomfret); 1 teaspoon salt (to marinate fish); 1 teaspoon salt (to marinate fish); 1 tablespoon wine; 3 pieces scallion (3” long); 3 slices ginger; 3 tablespoons oil; 2 tablespoons milk; ¼ teaspoon pepper; ¼ teaspoon MSG (optional); ½ teaspoon cornstarch (make paste); ½ teaspoon sesame oil; 1 tablespoon cold water (make paste); ½ teaspoon cornstarch (make paste); 2 egg whites; 1 tablespoon cold water (make paste)

Pai chih hui ch’uan yüß

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 whole fish (about 1-¼ pounds pomfret)
1 teaspoon salt (to marinate fish)

Asia
Taiwan
Main course
Gluten-free

Method

Score the fish on each side with crisscross diagonals. Cut one inch apart and almost to the large bone. Marinate with salt, wine, scallion and ginger. Let stand about 10 minutes. Place fish on 2 crossed chopsticks on a plate so that the bottom of the fish can get done. Put the plate in a hot steamer. Steam for about 10 to 13 minutes. When the fish eyes pop out and turn w