Steamed Fish with Chinese Herbs
posted in Fish and other SeaFood recipes |Fish steams with Chinese herbs are seldom eaten at home. Well, just try this dish and see how it tastes. Herbs used are Tong Sum, Yok Chuk, Pak ki, Kei Chee. Fresh and lively fish such as ‘talapia’ or any other fish of your choice can be used.
Ingredients:
500 gm talapia,cleaned
10 gm yok chuk, cut into 2 inch length
10 gm tong sum, cut into 1 inch length
10 gm pak ki
1 table spoon kei chee
3 red dates, cut into halves
1 liter chicken soup
2 tablespoon minced ginger
1 table light soya sauce
1/2 teaspon thick soya sauce
1 ablespoon sesame oil
2 tablespoon cooking oil
salt and pepper to taste
a few spring onions and parsley to garnish
Method:
Run hot water over fish and set aside. Bring water to boil in a wok. At oil, minced ginger, light and thick soya sauce to fish. Put in the fish to steam at moderate heat. Meanwhile wash and boil the herbs with chicken soup for 20 minutes. Put in 2 tablespoon rice wine. Add salt and a dash of pepper to taste. Pour gravy on to the fish and continue to steam for further 10 minutes. Garnish to serve.
