Serves 6 to 8
Ingredients:
2 to 3 dried shiitake mushrooms, soaked in 1 cup warm water
1 cup fish stock
2 teaspoons soy sauce
1/2 teaspoon sesame oil
3 skinless tilapia fillets
1 tablespoons vegetable oil
2 to 3 scallions, julienned (divided)
3 inches fresh ginger, peeled and julienned
2 to 3 fresh red hot chili peppers, seeded and julienned (divided)
1/2 teaspoon white pepper
Directions:
Squeeze mushrooms dry; trim off stems. Reserve mushroom stock.
Mix fish and mushroom stocks, soy sauce and oil in saucepan and heat until simmering.
Julienne mushrooms. Wash and dry fillets. Cut into 4 pieces, making a cut lengthwise and another widthwise.
Toss fish in oil and place in bowl that fits into steamer, layering alternately with two-thirds of the scallions and ginger.
Add mushrooms and two-thirds of the chiles. Place in steamer. Cook about 15 to 20 minutes until done.
Place on platter. Pour sauce over fish and add white pepper. Garnish with remaining scallions and chiles.
Submitted by: Kelly Ho
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