1 ½ - 2 lbs. Fresh mullet, cleaned
1/2t salt
¼ inch sliced ginger, peeled and slivered
1 oz. ham slivered
1 dried mushroom, soaked and slivered
Chinese parsley, chopped
2 green onions, chopped
2T Shoyu
2T oil
1T peanut oil
1/4C Shoyu

  Put fish on large ovenproof platter. Sprinkle salt on fish.  Arrange ginger,  ham and mushroom slivers on fish. Steam fish about 15 minutes.  Pour Shoyu over fish.  Heat oil and carefully pour over top of fish.  Garnish with parsley and green onion.