Instructions: 1. Score skin of fish crosswise with several slashes. Place fish in a heatproof dish.

2. Slice mushrooms, ham, ginger root and preserved lemon peel, then combine with soy sauce, oil and salt. Pour mixture over fish. Refrigerate, covered, 30 minutes.

3. Steam until done, about 20 minutes (see "How-to Section"). Serve at once. VARIATION: For the oil, substitute chicken fat.

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