Steamed Fish With Black Beans

• 4 large black dried Chinese mushrooms
• 3 ounces lean, boneless pork in one piece
• 1 large pomfret or butterfish, about 1 1/4 pounds cleaned weight
• 1 teaspoon salt, if desired
• 1 tablespoon Shaoxing or dry Sherry wine
• 2 tablespoons dried salted black beans
• 2 thick pieces chicken fat taken from the cavity of a chicken
• 2 scallions, trimmed, cut lengthwise in half
• 6 very thin slices fresh ginger

1. Soak the mushrooms in hot water for 30 minutes or longer.
2. Cut the pork into thin slices.
3. Stack the slices and cut the pork into fine shreds.
4. There should be about 1/3 cup tightly packed.
5. Set aside.
6. Scrape the fish all over, but do not remove the skin.
7. Rinse well and pat dry.
8. Use a knife or cleaver, and cut two deep parallel gashes on the diagonal on both sides of the fish.
9. Arrange the fish on a small platter that will fit neatly in the top of a metal or other steamer.
10. Sprinkle the fish with salt and wine.
11. Drain and squeeze the mushrooms dry, and cut them into quarters.
12. Scatter the pieces over the fish.
13. Scatter the pork shreds and black beans over all.
14. Top with the chicken fat.
15. Arrange the scallions and ginger slices over all.
16. Bring a quantity of water to a boil in the bottom of a steamer.
17. Set the fish platter on top of the steamer over the boiling water and let steam 10 minutes.
18. Transfer the fish with its top garnishes to a serving dish.
19. Pour the liquid from the platter over all and serve

black dried chinese mushrooms, lean, pomfret, salt, sherry wine, black beans, chicken fat taken, scallions, ginger

Taken from cooking.nytimes.com/recipes/2924 (may not work)