Shanghai Steamed Fish...

*1 whole fresh carp about 1 lb (500 g) (or trout and other firm-fleshed fresh-water fish)
*5 t rice wine
*1 t salt, or to taste
*4 black mushrooms, sliced and soaked
*4 bamboo shoots, sliced
*2 T lean pork, diced and marinated in sugar
*4 slices Chinese ham, steamed
*2.5 T lard or vegetable oil
*2 t scallions, chopped in 1-inch sections
*1 t ginger, sliced

Method:

1. Wash the fish and make 2 to 3 X-shaped slashes on each side. Rub with the rice wine and let marinate. Place on a heat-proof dish and sprinkle with the salt, mushrooms, bamboo shoots, and diced pork. Place the ham, lard, scallions, and ginger on top.
2. Place the dish in a steamer and steam for 10 to 15 minutes, or until the fish is cooked through. Discard the scallions and ginger, and serve.

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