Fresh fish steamed with tofu

serves 4

• 7 oz.(200 g) porgy fillet(red sea bream; skin on)
• 2 cakes soft tofu
• 4 drided chinese black mushrooms(soaked until soft)
• 4 pieces dried kelp seaweed (kombu), 2 to 2-1/2"(5 to 6 cm) square
• 1 bunch spinach
• 4 slices carrot
• 2-1/2 oz. (75 g) chinese white radish (daikon)
• 1 small red chili pepper (seeded and julienned)
• 4 T. chopped green onion(green portion only)
• 4 T. soy sauce
• 1-2/3 T. each:rice vinegar, lemon juice shredded young ginger toot, as dsired

Direction

Cut the porgy fillets into 4 equal pieces.Sprinkle on 1/4 teaspoon salt and set aside. Cut each cake of tofu into 4 equal pieces. Score the mushrooms with three intersecting cuts to form a star in the center. Wipe the kelp clean with a camp cloth. Wash the spinach and carrot, blanch each separately in boiling water, and cut into sections.
Insert a chopstick several times into the white radish to make a number of "wells" (illus. 1). Stuffthe red chili pepper strips inside (illus.2). Grind into a puree(illus. 3). Add the chopped green onion. Mix in 4 T. soy sauce, 1-2/3 T. each: rice vinegar, lemonjuice thoroughly. This is the vinegar dip.
Spread open the kelp in a bowl. Place the fish, tofu, mushrooms, spinach, and carrot on top. sprinkle on 2 tablespoons rice wine. Steam over high heat about 7 to 8 minutes.Remove. Top with shredded young ginger root. Serve hot, with the vinegar dip on the side.
Other fish (that does not have too many bones) may be used in this recipe, such as cod, slate cod croaker, Spanish makerel(sawara), or grouper; or shrimp, clams, other shellfish, and so forth.