Serves: 5
Total Calories: 141

1/2 pound frozen fish filet
Steamed Fish Topping: Basic

1. Have fish cleaned and scaled, but left whole. Rinse in cold water. Dry well with paper toweling then rub lightly with salt, inside and out. Place in a shallow heatproof dish. (If fish is too large, cut it in two.)

2. Prepare any of the topping mixtures "Steamed Fish Topping: ..." and spread over fish.

3. Steam until done (see HOW-TO, _Steaming and BACKGROUND, 06- Techniques of Chinese Cooking STEAMING). (Allow about 30 minutes for a 2 1/2-pound fish 20 minutes for a 1 1/2-pound fish 15 minutes for a 3/4-inch thick fish steak and 7 to 10 minutes for a thinly sliced or flatfish.)

4. Garnish fish with shredded scallions and Chinese parsley. Serve immediately.

VARIATIONS:
* In step 3, during the last 10 minutes of steaming, top whole fish with several clams in their shells (scrub them clean first). The shells will open when steamed.
* In step 3, steam 2 cakes of bean curd, sliced or cubed, with the fish.
* Steam the fish, topped only with 1/2 teaspoon salt, 2 slices fresh ginger root and 1 scallion, both shredded. Then heat 1/4 cup peanut oil to smoking and pour over fish. Sprinkle immediately with 3 tablespoons soy sauce and serve at once, garnished with shredded scallion.
* Steam the fish, topped with a mixture of 2 tablespoons sherry, 1/2 teaspoon salt and 1 teaspoon ginger juice. Then serve with a Five Willow or sweet-and-pungent sauce poured over (see Seasonings and Sauces).

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 5
Total Calories: 141
Calories from Fat: 63

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Fish
Basic Braised Soy Fish
Basic Deep-Fried Fish, In Pieces
Basic Deep-Fried Fish, In Pieces: Coatings I
Basic Deep-Fried Fish, In Pieces: Coatings II
Basic Deep-Fried Fish, Whole
Basic Deep-Fried Fish, Whole: Coatings
Basic Fishballs
Basic Steamed Fish
Braised Bitter Melon Stuffed With Minced Fish
Braised Carp In Chicken Fat I
Braised Carp In Chicken Fat II
Braised Fish Steaks And Vegetables
Braised Fish Steaks With Bean Curd
Braised Fish Stuffed With Pork
Braised Fish With Deep-Fried Bean Curd
Braised Soy Fish With Mushrooms And Bamboo Shoots I
Braised Soy Fish With Mushrooms And Bamboo Shoots II
Braised Soy Fish With Oyster Sauce
Braised Soy Fish With Red Dates
Clear-Simmered Fish I
Clear-Simmered Fish II
Clear-Simmered Fish III
Deep-Fried Bean Curd Stuffed With Minced Fish
Deep-Fried Fillets With Egg Whites
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Deep-Fried Fish Rolls With Almonds
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Deep-Fried Fish Rolls With Pork
Deep-Fried Fish Sections With Vegetables
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Deep-Fried Marinated Fish Fillets With Sesame Seeds
Deep-Fried Marinated Fish, In Pieces
Deep-Fried Marinated Sweet-and-Pungent Fish, Whole
Deep-Fried Small Marinated Fish
Deep-Fried Sweet-and-Pungent Fish, Shanghai Style
Fishball Mixture A
Fishball Mixture B
Fishball Mixture C
Fishball Mixture D
Pan-Fried Fish Cakes
Pan-Fried Fish Fillets With Eggs
Pan-Fried Fish Fillets With Pineapple
Pan-Fried Marinated Fish Steaks
Pan-Fried Stuffed Fish Skin
Pan-Fried Sweet-and-Pungent Fish
Pan-Fried Sweet-and-Pungent Fish Steaks
Red-Simmered Fish
Simple Pan-Fried Fish
Steamed Dried Fish
Steamed Fish Topping: Basic
Steamed Fish Topping: Black Bean Sauce I
Steamed Fish Topping: Black Bean Sauce II
Steamed Fish Topping: Brown Bean Sauce I
Steamed Fish Topping: Brown Bean Sauce II
Steamed Fish Topping: Dried Olives
Steamed Fish Topping: Ham
Steamed Fish Topping: Lily Buds I
Steamed Fish Topping: Lily Buds II
Steamed Fish Topping: Mushrooms I
Steamed Fish Topping: Mushrooms II
Steamed Fish Topping: Mushrooms III
Steamed Fish Topping: Shrimp Sauce
Steamed Fish Topping: Tea Melon
Steamed Fish With Subgum Ginger
Steamed Fishballs
Steamed Whitefish Steak
Stir-Fried Fish And Bean Sprouts
Stir-Fried Fish With Lily Buds
Stir-Fried Fish With Vegetables
Stir-Fried Minced Fish and Chinese Turnip