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 Clean the wash the fish. Blanch
in boiling water and drain.
- Beat the eggs in a heat-proof
bowl and stir in the salt, rice
wine, MSG, 4 tsp. of the stock
and mix well. Place fish in the
bowl with the egg mixture. Place
the bowl in a steamer and steam
for 10 to 15 minutes, or until
the custard is set.
- Mix the soy sauce, sesame oil,
the remaining 2 tsp. of the stock,
the scallion, and the ginger into
a sauce. Pour over the fish and
serve.
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