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Herbal Steamed Fish

Steamed fish is the easiest and best way to enjoy the freshness and sweetness of the fish. With year end’s cooling weather, this Herbal Steamed Fish helps nourish our body and build up our immunity against the cold.

I used a medium-sized golden pomfret to prepare this dish, but any white fish with soft tender flesh is good, such as sea bass (barramundi), cod, snapper, threadfin.

Ingredients

  • 1 medium-sized fish, 500g ~ 600g
  • 3 florets fresh black fungus, sliced
  • 3 slices of ginger

Herbs:

  • 3 red dates 红枣, pitted and halves
  • 2 tbsp cordyceps flowers 虫草花, soaked
  • 2 slices of dang gui 当归 (Angelica root)
  • 2 to 3 sticks 沙参 (Glehnia root)
  • 1 tbsp wolfberries 枸杞

Seasoning:

  • 2 tbsp soya sauce
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp cornstarch + 1 tbsp water

Method

Rinse the herbs and place them in a pot (except wolfberries) with 1 cup of water. Bring to simmer for about 20 mins.

  1. In a pan, stir fry the black fungus with ginger till aromatic. Pour in the Chinese herbs and broth. Add wolfberries and seasoning. Thicken the sauce with cornstarch solution.
  2. Cut the fish into 1.5cm thick slices.  Season the fish with a pinch of salt and a tsp shallot oil.  Steam over high heat for about 5 mins (about 10 to 12 mins for whole fish). Pour the herbal gravy over the fish and steam for another minute.
  3. Garnish with spring onion and shredded ginger.

Author

fongkitchen

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