Bought the wrong fish for this dish. I meant to get Snapper but told the fishmonger Seabass instead. Haiya! I don't really like Seabass because of the smell. Even if it's really fresh, there is still a 'seabass' smell. :P And I don't like how the meat turned out looking like lean pork after cooking it. :p Just doesn't look nice
lah.
Taste wise was not too bad. It was sweet and it goes well with the herbs. It could be better if snapper or grouper was used instead.
Ingredients:- 500g Fish Filet, sliced
- 80ml Water
- 1/2 tablespoon Chinese Cooking Wine
- Salt to taste
Assorted Herbs in approximate weight
:- 15g Yu Zhu 玉竹 (Solomon's Seal Rhizome)
- 4 Hong Zao 红枣 (Red Dates)
- 1 stalk Ren Shen 人参 （Gingseng)
- 20g Dang Shen 党参 (Codonopsis Pilosulae)
- 15g Gou Qi Zi 枸杞子 (Wolfberries)
How to do it:- Put all herbs with water and seal with foil.
- Steam for at least 30 minutes.
- Pour over fish, seal with foil again and return to steam for another 20 minutes in lower heat.
- Remove foil, add in wine and salt to taste.
- Steam without foil for 2 minutes.
- Serve immediately.
- Click HERE for printer-friendly version of an original recipe but please consider the environment before deciding to print.
From top-left:
Yu Zhu 玉竹 (Solomon's Seal Rhizome), 4 Hong Zao 红枣 (Red Dates),
Ren Shen 人参 （Gingseng),
Dang Shen 党参 (Codonopsis Pilosulae), Gou Qi Zi 枸杞子 (Wolfberries)
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