Clear-Steamed Flounder with White Pepper from The Modern Art of Chinese Cooking: Techniques & Recipes by Barbara Tropp

Name: Clear-Steamed Flounder with White Pepper from The Modern Art of Chinese Cooking: Techniques & Recipes by Barbara Tropp
Ingredients: 1 tablespoon thin (regular) soy sauce; ⅛–¼ teaspoon freshly ground white pepper, to taste; 1 tablespoon Chinese or Japanese sesame oil; ½ tablespoon fine julienne threads of fresh ginger, cut 1½ inches long and as thin as possible; scallion chrysanthemums; 1 whole, very fresh flounder, 1½ pounds before gutting—thoroughly scaled and gutted, head and tail left on; 1 medium whole scallion, cut into shreds about 2 inches long and ⅛ inch wide; 1 large whole scallion, cut into 2-inch lengths; 2 tablespoons coarsely minced Smithfield or Westphalian ham; 2 tablespoons coarsely minced fat from ham; 1 tablespoon Chinese rice wine or quality, dry sherry; coarse kosher salt, depending on saltiness of ham

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A “clear-steamed” fish is one that is steamed without bean condiments, in a clear, clean sauce comprised of soy sauce, wine, and the natural fish juices. Beyond

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Ingredients

1 tablespoon thin (regular) soy sauce
⅛–¼ teaspoon freshly ground white pepper, to taste
1 tablespoon Chinese or Japanese sesame oil
½ tablespoon fine julienne threads of fresh ginger, cut 1½ inches long and as thin as possible
scallion chrysanthemums
1 whole, very fresh flounder, 1½ pounds before gutting—thoroughly scaled and gutted, head and tail left on
1 medium whole scallion, cut into shreds about 2 inches long and ⅛ inch wide
1 large whole scallion, cut into 2-inch lengths
2 tablespoons coarsely minced Smithfield or Westphalian ham
2 tablespoons coarsely minced fat from ham
1 tablespoon Chinese rice wine or quality, dry sherry
coarse kosher salt, depending on saltiness of ham