Herbal steamed fish

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
400 g Garoupa - tail portion

3 slices Dong Quai - tear to pieces

6 seeded red dates  - cut

1 tablepsoon Kei Chi ~ Wolfberries

1 tablepsoon Shaoxing wine

Chopped spring onions - garnish


1 tablepsoon oyster sauce

2  teaspoons light soya sauce

1/4 teaspoon sugar

1/2 cup water


  • Clean and scale the fish. Make 2 slits about 1.1/2 inch apart across the side of the fish. Rub in with some salt.
  • Combine herbs and seasoning in a saucepan and let it simmer for about 10 minutes. Till the herbal flavours are infused in the stock. Test for taste. Let it cool.
  • Prepare a steamer and let the water boil. Pour the cooled seasoning over the fish and steam over rapidly boiling water for 12 minutes. or till fish is thoroughly cooked through.
  • Do not oversteam the fish as the flesh will be tough.
  • Turn off heat, drizzle with Shaoxing wine, sprinkle over with chopped spring onions and add a dash of pepper.
  • Serve immediately with plain white rice.


Herbal Steamed Fish, photo 1
Herbal Steamed Fish, photo 2
Herbal Steamed Fish, photo 3
Herbal Steamed Fish, photo 4


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