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Garnished Steamed Sole
Ingredients
2 sole, about 450g / each
2 tspn salt
3 tbsp dry sherry
2 tbsp chicken sugar
½ tspn monosodium glutamate (optional)
15 g lard
Garnish:-
1 tbsp diced pork fat
2 slices cooked smoked ham
25 g bamboo shoots
2 spring onions
12 small dried Chinese mushrooms, soaked and drained
8 slices fresh root ginger
Clean the fish thoroughly and dry well. Rub on both sides with the salt and half the sherry. Cut three slashes on each side of the sole, halfway through the flesh. Place them on an oval ovenproof dish. Heat the broth. Add half the sugar, the monosodium glutamate, lard and remaining sherry and mix well. Sprinkle this mixture evenly over the fish. Pile the diced pork fat and bamboo shoots into 5-cm / 2-inch thin strips, and cut the spring onions into 2.5 cm / 1 inch segments. Use the ham and bamboo shoots to form two lines at right angles to each other, meeting at the 'hub'. Put the mushrooms, spring onions and ginger in the spaces. Cover and steam over high heat for 20 minutes. Wipe the edge of the dish with a cloth and bring directly to the table.
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