Imagine a dish so delicate, so perfectly balanced, that it transports you straight to the vibrant kitchens of China with just one bite. This Steamed Flounder with Black Mushrooms and Ham is not just a recipe—it's a culinary journey that combines the tender sweetness of flounder, the earthy richness of black mushrooms, and the savory depth of ham in a symphony of flavors that will leave your taste buds dancing. Prepare to elevate your home cooking from ordinary to extraordinary with this surprisingly simple yet incredibly sophisticated dish.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb flounder fillets
- 1 cup black mushrooms, soaked and sliced
- 4 oz ham, diced
- 2 tablespoons soy sauce
- 1 tablespoon ginger, grated
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Prepare the mushrooms by soaking dried black mushrooms in warm water for 20-30 minutes until fully rehydrated. Drain and slice thinly.
- Rinse the flounder fillets under cold water and pat dry thoroughly with paper towels. Check for any small bones and remove if present.
- Dice the ham into small, uniform cubes approximately 1/4 inch in size.
- Grate fresh ginger using a microplane or fine grater to create a smooth, paste-like texture.
- Chop green onions, separating white and green parts for different stages of cooking.
- In a small bowl, mix soy sauce, grated ginger, white parts of green onions, salt, and pepper to create a marinade.
- Gently coat flounder fillets with the marinade, allowing them to rest for 5-7 minutes to absorb flavors.
- Prepare a steamer by filling the bottom with water and bringing to a gentle boil. Ensure water doesn't touch the steaming rack.
- Line the steaming rack with parchment paper or a large cabbage leaf to prevent sticking.
- Arrange marinated flounder fillets on the steaming rack, ensuring they don't overlap.
- Distribute sliced black mushrooms and diced ham evenly around and on top of the fish.
- Cover steamer and cook for 8-10 minutes, or until fish is translucent and flakes easily with a fork.
- Carefully remove steamed fish and transfer to a serving platter.
- Garnish with remaining green onion tops and drizzle with any remaining cooking liquid.
- Serve immediately while hot, accompanied by steamed rice if desired.
Tips
- Mushroom Magic: Always soak dried black mushrooms in warm water for at least 20-30 minutes to ensure they're fully rehydrated and tender.
- Freshness is Key: Choose the freshest flounder possible—look for firm, translucent flesh with no strong fishy odor.
- Marinating Matters: Don't rush the marinating process. Those 5-7 minutes allow the fish to absorb the ginger and soy sauce flavors deeply.
- Steaming Precision: Use a gentle, consistent steam. Overcooking will make the delicate flounder tough and rubbery.
- Parchment Paper Trick: Line your steamer with parchment paper or a cabbage leaf to prevent sticking and make cleanup a breeze.
- Timing is Everything: Check the fish at 8 minutes—it should be just opaque and flake easily with a fork.
- Serve Immediately: This dish is best enjoyed piping hot, straight from the steamer to the plate.
Nutrition Facts
Calories: 191kcal
Carbohydrates: 4g
Protein: 29g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 55mg
