1 ounce dried black mushrooms 1/2 pound fresh fillet of sea bass (cut into 1-inch by 3-inch pieces) 1/4 teaspoon salt 2 teaspoons vegetable oil, divided 1 teaspoon cornstarch 1 ounce ham (cut into 1/2 -inch by 1-inch matchsticks) 1/4 teaspoon fresh ginger, minced 1 green onion (cut into 1-inch pieces 3 teaspoons chicken broth 1 teaspoon light soy sauce 1/4 teaspoon sugar
Soak dried black mushrooms in hot water for at least 30 minutes, until they become soft. Then cut each mushroom into thirds. Marinate sea bass fillets in mixture of salt, 1 teaspoon vegetable oil and cornstarch for several minutes before cooking. Place sea bass fillets and ham on plate for steaming in a wok or steamer, alternating pieces of ham and fish side-by-side. Steam for 5-7 minutes (start the timer when water boils).Heat remaining 1 teaspoon oil in wok and lightly stir-fry ginger and green onion for about 30 seconds. Place cooked ginger and green onion on top of the steamed fish and ham. Combine chicken broth with soy sauce and sugar and bring to boil, and pour immediately on the fish. Makes 2 servings.
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