Steamed Fish Slices

• 6 medium-size dried Chinese black mushrooms
• 1 scallion
• 4 thin slices fresh ginger
• 18 pound Smithfield ham
• 1 pound fillets of sole or flounder
• 1 teaspoon salt
• 1 tablespoon rice vinegar
• 1 tablespoon dark soy sauce
• 1 tablespoon peanut oil
• 1/4 teaspoon sugar
• 18 teaspoon pepper

1. Soak the mushrooms 15 minutes in warm water, discard the stems, and cut into very fine julienne strips.
2. Cut the scallion, ginger and ham into a similar strips.
3. Cut the fish fillets into 2 to 4 pieces each, depending on size.
4. Sprinkle the pieces evenly with salt on both sides.
5. Arrange the pieces attractively in a suitable deep plate or shallow bowl (one that will fit the steamer you intend to use).
6. Mix all other ingredients together, and sprinkle evenly over the fish slices.

mushrooms, scallion, thin slices fresh ginger, ham, flounder, salt, rice vinegar, soy sauce, peanut oil, sugar, pepper

Taken from cooking.nytimes.com/recipes/5844 (may not work)