Ingredients:
1 seabass, about 600g, cleaned
some coriander leaves and spring onions for garnishing
Herbal Ingredients :
6 pieces Codonopsis pilosula or dang shen (党参)
2 pieces Angelica sinensis or dang gui (当归)
1 piece Poria cocos or fu shen (茯神)
6 pieces Polygonatum odoratum or yu zhu (玉竹)
6 red dates, seeds removed (红枣)
1 tbsp Chinese wolfberries or qi zi (杞子)
300ml water
Seasoning :
1 tsp oyster sauce
1 tsp salt
1 tbsp shaoxing wine
Dash of sesame oil and pepper
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Preparation:
1. Bring all the herbal ingredients (above-mentioned), 300ml water and seasoning to boil. Lower the heat and simmer until half of the original stock left. Remove the stock and set aside.
2. The cleaned seabeass is placed in a steaming plate. Pour the herbal gravy over the fish and steam at high heat for 12 minutes or until cooked. Remove the steaming plate, sprinkle coriander leaves and spring onions on top. Serve hot with piping hot fluffy rice.
Source:
http://gladyskockhomeculinary.blogspot.com/2009/10/steamed-herbal-seabass-ikan-siakap.html
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