Li Yu from The Taste of China by Ken Hom

Name: Li Yu from The Taste of China by Ken Hom
Ingredients: 25 g/1 oz finely shredded canned bamboo shoots; 3 slices of fresh ginger, shredded; 1 teaspoon cornflour mixed with 2 teaspoons water; 3 tablespoons dried rice wine or dry sherry; 2 teaspoons light soy sauce; 2 teaspoons sugar; 450-700 g/1–1½ lb firm, white-fleshed fish such as a small cod, halibut, haddock, scrod or red snapper, or sole, cleaned and left whole; 25 g/1 oz Chinese black dried mushrooms; 1 teaspoon salt

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With all of its rivers and lakes, China is blessed with a great variety of such fish as the Mandarin and the carp; the Mandarin is popular for its delicate taste. In this recipe, steaming preserves...

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Ingredients

25 g/1 oz finely shredded canned bamboo shoots
3 slices of fresh ginger, shredded
1 teaspoon cornflour mixed with 2 teaspoons water
3 tablespoons dried rice wine or dry sherry
2 teaspoons light soy sauce
2 teaspoons sugar
450-700 g/1–1½ lb firm, white-fleshed fish such as a small cod, halibut, haddock, scrod or red snapper, or sole, cleaned and left whole
25 g/1 oz Chinese black dried mushrooms
1 teaspoon salt