Steamed Whole Fish with Wood Ears
- Rinse the fish well and pat dry with a kitchen towel. Score both sides.
- Rub the fish with salt and pepper, including the cavity.
- Start heating about three inches of water in the steamer.
- Julienne the wood ears.
- Core, deseed and julienne the bell pepper.
- Lay the fish on a heat-proof dish (see notes after the recipe).
- Scatter the julienned wood ears and bell pepper on top (yes, some will fall around the fish and that’s fine).
- Mix together the soy sauce, fish sauce, garlic and sugar. Pour over the fish.
- Drop the plated fish in the steamer basket and steam over briskly boiling water for 20 to 25 minutes depending on the size of the fish.
- Drizzle sesame oil over the fish and, optionally, garnish with torn mint leaves, before serving.
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