Ingredients:
For fish
- 1 1/2 lb (0.75 kg) striped bass whole fish;
- 3 green onions, cut off the roots, clean and peel off the outer skin;
- 5 shiikate mushrooms, soak and cut to 1/8” (1/2 cm) slices;
- 2 oz (60 g) pork tenderloin, cut to long strips;
- A pinch cornstarch;
- 1/2 teaspoon liquid amonos;
- 1/2 teaspoon dark soy sauce;
- 1/4 teaspoon vegetable oil;
- 1 1/2 (360 ml) cup of water.
For ginger green scallion sauce
- 1/2 cup ginger, 1 large piece ginger, about 4-6 oz (200 - 300 g), peel, finely julienne;
- 1/2 cup green scallion, finely slice;
- 1/2 cup (120 ml) vegetable oil;
- 1/2 tablespoon liquid aminos (a healthier version of soy sauce can be find in health food store or upscale market);
- 1 tablespoon dark soy sauce;
- A pinch brown sugar.
Recipe:
Serving for 2
For fish
- Clean fish, make sure to scrap off the black membrane inside the fish or it will taste fishy;
- Wrap with paper towel to dry;
- Add corn starch, liquid aminos, dark sauce and vegetable oil to marinate pork tenderloin for 5 - 10 minutes;
- Add 1 1/2 cup of water in a wok or a wide mouth pot over medium high heat;
- Place a stand/chop sticks and a plate in the wok/pot and cover (make sure water is at less an inch from the plate);
- When the water boils, place 3 pieces of green onions on the bottom of the plate before the fish to avoid the fish from sticking to the plate;
- Top with marinated pork tenderloin and mushrooms;
- Steam for 12 minutes or until can be poke through with a chop stick;
- Drain fish;
- Pour the ginger green onion sauce on top, serve steamy hot.
For ginger green scallion sauce
- Add 1/2 cup vegetable oil in a sauté pan over medium high heat;
- When the oil get hot, add ginger, cook until ginger gets soft and translucent but not burn, stir often;
- Add green onion and turn off heat;
- Let it sit for a minute until it gets soft;
- Add liquid aminos, dark soy sauce and brown sugar, mix well.