Serves: 3
Total Calories: 504

1 1/2 pounds white fish steak
1/2 cup fresh mushrooms
1/2 cup smoked ham
2 to 3 slices fresh ginger root
1 teaspoon preserved lemon peel
2 tablespoons soy sauce
2 tablespoons oils
1/2 teaspoon salt

1. Score skin of fish crosswise with several slashes. Place fish in a heatproof dish.

2. Slice mushrooms, ham, ginger root and preserved lemon peel, then combine with soy sauce, oil and salt. Pour mixture over fish. Refrigerate, covered, 30 minutes.

3. Steam until done, about 20 minutes (see HOW-TO, _Steaming and BACKGROUND, 06- Techniques of Chinese Cooking STEAMING). Serve at once.

VARIATION:
* For the oil, substitute chicken fat.

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

Nutritional Facts:

Serves: 3
Total Calories: 504
Calories from Fat: 90

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Basic Deep-Fried Fish, In Pieces
Basic Deep-Fried Fish, In Pieces: Coatings I
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