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Measurements
      Title: Ikan Kukus (Malaysian)
 Categories: Seafood, Malaysian, Main Dish, Dkuhnen msn
      Yield: 4 Servings
 
      4    Dried chinese mushrooms
      1    Whole fish, about 1 1/2 lb
           Or 1lb fish fillets
           Salt and ground black pepper
           Few drops sesame oil
      3 T  Finely shredded Chinese
           Preserved vegetables
      1    Fresh red chili, finely
           Sliced
      2 t  Light soy sauce
      1    Or 2 spring onions, finely
           Sliced
      2 T  Fresh coriander leaves
      1    Leaf shredded lettuce
 
  Soak dried mushrooms in hot water for 30 minutes, then remove stalkes
  and slice caps thinly.  While mushrooms are soaking, prepare the
  fish.  If using a whole fish, clean well, scale , wash trim fins and
  tail; if using fillets, wash and dry them well on paper towels.
  Season with salt and pepper.  Put fish in dish lightly greased with
  sesame oil, sprinkle with sliced mushrooms, preserved vegetable and
  chili.  Sprinkle soy sauce over, cover with another plate or with
  foil and steam for 20 minutes.  Garnish top with spring onions and
  fresh coriander leaves and arrange lettuce around edge.  Serve with
  white rice. Source:  The Complete Asian Cookbook by Charmaine Solomon.


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