Ingredients

1 whole mullet, sea bass or blackfish
(about 2 lbs.), head & tail left on
1/4 tsp. salt
1 tsp. granulated sugar
Sprinkling of freshly ground pepper
4 tsp. fish sauce (see MisC.)
10 lily buds
3 Chinese mushrooms
1/2 oz. cellophane noodles, approx.
2 oz. fat pork shoulder
2 scallions, white part only, crushed
& chopped
2 cloves garlic, chopped
1 tsp. preserved vegetable (opt.)
2 tsp. shredded fresh ginger root
1 celery stalk with leaves, cut
horizontally into thin slices
1 onion, sliced
1/4 C. sliced bamboo shoots
1 tomato, cut into 8 wedges

Cooking Instructions

Wash and clean the fish well; dry with paper towels. Make 3 or 4 crosswise slashes on each side of the fish; then put into a dish with shallow sides, so that when it is steamed the liquid that accumulates will not be lost. Sprinkle over the fish the salt, sugar, black pepper and fish sauce. Marinate for at least 30 minutes. Meanwhile, in separate bowls, soak the lily buds, mushrooms and cellophane noodles in warm water; the lily buds and cellophane noodles for 20 minutes and the mushrooms for 30 minutes. Cut the pork into thin slices and then into narrow strips. Drop the pork shreds into the fish marinade and saturate with the liquid. Transfer the pork to the top of the fish. Remove the lily buds from the water; remove the hard tip and tear each bud into 3 lengthwise strips with your fingers. Remove the stems from the soaked mushrooms and cut each one into 4 parts. Arrange all the vegetables over the fish as attractively as possible with part of the tomato on top and the remainder around the fish. Drain the cellophane noodles and place on top of the vegetables. Bring water to a boil in a steamer or a large roasting pan. (If you are using a roasting pan, put a high rack into the pot and place the fish platter onto the rack.) Turn the heat down to medium and cover; cook for 30 minutes. Keep covered until ready to serve. 6 servings.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)