Steamed Fish With Ginger
|Dried chinese black mushrooms||4|
|Ginger slices||3 (About The Size Of A Quarter In Diameter)|
|Sole fillets/Flounder||3⁄4 Pound|
|Rice vinegar||3⁄4 Teaspoon|
|Reduced sodium soy sauce||1 Teaspoon|
Soak mushrooms in hot water to cover for 20 minutes.
Slice scallions thinly.
Cut ginger into fine julienne strips.
Slice fillets lengthwise in half.
Arrange either on aluminum foil package in top of steamer or in shallow dish that fits in steamer.
Combine scallions, ginger, vinegar, soy sauce, sugar and white pepper and spoon over fillets.
When mushrooms have soaked, remove from water, cut off stems and discard.
Slice mushrooms into thin strips and sprinkle over fish.
Place in steamer over boiling water and steam 5 or 6 minutes, until cooked.