Stuffed Steamed Trout
|Dry sherry/Chinese rice wine||1 Tablespoon|
|White pepper||1⁄4 Teaspoon|
|Soy sauce||3 Tablespoon|
|Sesame oil||1⁄2 Teaspoon|
|Green onions||2 (Including Tops)|
|Ginger slices||4 , slivered|
|Ham||2 Ounce, cut into pieces|
|Vegetable oil||2 Tablespoon|
|Cilantro/Chinese parsley||1 (For Garnish)|
1. Score both sides of the fish with 3 diagonal cuts, 3/4 inch deep. Combine the marinade ingredients on a deep plate large enough to hold the fish. Add the fish, turn to coat, and set aside for 30 minutes. Combine the sauce ingredients in a small bowl; set aside.
2. Cut one green onion into 2-inch pieces; crush slightly. Cut the remaining green onion into 2-inch slivers. Place the crushed green onion and half of the ginger and ham into the fish cavities. Tuck the slivered green onion and remaining ginger and ham into the diagonal cuts on the outside. Place the fish in a 9-inch heatproof glass pie pan.
3. Place a steaming rack in a wok, add water to just below the level of the rack, and bring to a boil. Place the pan of fish on the rack, cover, and steam until the center of the fish is opaque, about 15 minutes. Remove the pan, pour off and discard the juices. If desired, transfer the fish to a platter. Sprinkle the fish with slivered green onion and ginger. Heat the vegetable oil in a small saucepan until it just begins to smoke; pour it over the fish. Immediately pour the sauce over the fish. Garnish with cilantro sprigs.