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Stuffed Striper with Shiitake and Ham Print Email


1 oz Dried Chinese Shiitake mushroom,
1.5 ozs. Westphalian or Country Ham, thinly sliced
3 Whole striped bass, scaled and gutted
1/3 cup Dry sherry
1.5 TBS Coarse sea salt
3 TBS Fresh ginger, cut into fine shreds
3 Green onions

Sizzling Oil Sauce:
6 TBS Corn oil
3/4 tsp White Pepper
6 TBS Soy sauce
1 TBS Asian sesame oil
3/4 cup Green onions, 2-inch long fine shreds
1.5 cups Cilantro sprigs

Stuffed Striped Bass:
1. Soak mushrooms in warm water for 20 minutes. When pliable, cut off stems; squeeze dry.

2. Prepare one whole fish for two servings. Select a heatproof oval platter 1 inch smaller in diameter than the steamer (see note). Cut 3 diagonal slits at an angle about 3/4-inch deep across the fish’s body on both sides. Combine 2 tablespoons sherry with 1 teaspoon salt; rub over fish. Lay one green onion in platter; lay fish on top. Stuff 1 mushroom cap and ham slice into each slit.

3. Prepare wok for steaming. In a wok, add boiling water up to 1-inch from the bottom of steamer basket or support rack. Place platter in steamer basket or on rack in wok. Cover. Steam over high heat until flesh is opaque white, about 12 minutes.

Sizzling Oil Sauce:
1. When fish is done, remove platter. Spoon off excess juices, but leave a shallow pool. Sprinkle 1/4 teaspoon of white pepper, 2 tablespoon soy sauce, sesame oil and 1/4 cup green onion shreds over the fish.

2. Heat 2 tablespoons corn oil until almost smoking. Slowly pour sizzling hot oil over the length of the fish’s body. Garnish with 1/2 cup fresh cilantro sprigs. Repeat the steps for the remaining fish and seasoning ingredients.

To Serve:
With a serving spoon, carve out large fish pieces with sauce and serve with rice.

Note: For large items, use a Dutch oven or a deep roasting pan with a steaming trivet to support the fish platter. To cover, invert another roasting pan on top or use foil.
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