-
Clean the fish and cut it
into slices of 5X4 cm.
-
Mix the marinade, add the
fish pieces and set aside.
-
Soak the black mushrooms
in hot water for 30 minutes.
-
Remove and discard the
stems and cut each mushroom into three or four slices.
-
Set these aside.
-
Cut the ham into thin
slices, about the same size as the fish pieces, and set aside.
-
Take four of the spring
onions, cutting them into 4 cm pieces.
-
Use only the white part
and the part immediately next to it, discarding the roots and
discolored stalks.
-
Place the remaining two
onions on a large plate.
-
Arrange the fish, ham and
mushrooms in layer - one piece of fish, one piece of ham and one
piece of black mushroom, on top of the onions until all the fish,
ham and mushrooms are used.
-
Sprinkle the chopped
onions and shredded ginger on top of them.
-
Bring 4 cups of water to
the boil in a wok.
-
Put a wire rack in the wok
and put the plate on top.
-
Steam vigorously over a
high heat for 5-7 minutes only.
-
Remove the plate of fish
from the wok, drain and set aside.
-
Heat the oil in a pan, Add
the garlic but remove it when it has browned and discard it.
-
pour the oil over the
fish, draining away any excess from the plate.
-
Add all the sauce
ingredients to a pan, stir and bring to boil.
-
Pour over the fish and
serve.
