Instructions: Seafood Alternatives: rockfish, flounder

If necessary, quickly rinse the mushrooms in cold water and dry well. Thinly slice the mushrooms and set aside.

Rinse the fish well under cold water and pat dry with paper towels. Score lightly 3 to 4 times on each side with shallow diagonal cuts. Put the fish on a heatproof platter or plate.

In a small bowl, combine the wine, soy sauce, sesame oil, chili paste, rice vinegar and sugar. Pour the mixture over the fish. Scatter the green onion, ginger, garlic and lemongrass over the fish.

In a wok or deep pot, bring 6 cups of water to a boil. Put the platter of fish on a steamer tray, cover and place over boiling water. Steam until flesh is firm and white at the base of the cuts, 12 to 15 minutes.

Just before the fish is done, heat the oil in a medium skillet over high heat. Stir-fry the mushrooms for 30 seconds. Lift the covered steamer rack off the wok and remove the platter. Garnish the fish with mushrooms, cilantro sprigs and lime slices.

This recipe yields 6 servings.

Comments: The "Garden Isle" of Singapore is an exotic land of enchantment. For the food-oriented, Singapore is a culinary fantasy where eating seems to be the national pastime. From the "wok and roll" food stalls in hawker centers to the world-class restaurants in luxury hotels, Singapore serves up the most fabulous seafood feast in the East!

This steamed fish is reminiscent of elegant Nonya cooking, the cuisine of the Straits Chinese. Nonya cooking is an innovative blending of Chinese techniques and Malay spicing.

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