Steamed Fish

Mrs. Thelma Woo – Papaikou

• 1 1/2 lb fish (mullet, red snapper, kalikali, ulua, moi or aji (mackerel)
• 1 finger ginger root, cut into thin strips
• 1/4 c dried lily flowers (kum choy) soaked and drained
• 1/4 c shoyu
• Green onions (chopped)
• Mushrooms, diced or buttons
• Salted cabbage, (Chung Choy) chopped
• Garlic
• Peanut or salad oil
• Cornstarch

Clean fish without removing head and tail. Place in dish to steam. Mix ginger, salted cabbage, mushrooms, and onions. Sprinkle over the fish with the lily flowers. Sprinkle cornstarch, and pour shoyu and oil. Steam for 15 minutes or until fish is tender. Serve hot. 6 servings.