Steamed Flounder with Black Mushrooms and Ham

Directions

1. 1

   1/2 cup soy sauce 3 tablespoons dry sherry 3 tablespoons minced ginger -- plus 8 thin slices 4 garlic cloves -- chopped 8 dried Chinese mush

2. 2

   Bring to a boil, reduce heat and simmer 1 minute

3. 3

   Meanwhile, drain mushrooms, squeeze dry and remove stems

4. 4

   With a Chinese cleaver or large knife score fish at one-inch intervals on both sides, making 8 slashes in all, 4 on each side

5. 5

   In a small bow l combine salt, rice wine and sesame oil, stirring to combine flavors

6. 6

   Rub all over fish, working some into slashes as well

7. 7

   Insert one slice each of ginger and ham and one mushroom into each incisio n

8. 8

   Place fish on a heat-proof plate small enough to fit in steamer, leaving some steaming holes uncovered