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Herbal steamed fish

Herbal steamed fish

Name: Herbal steamed fish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: 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

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Main Dish

Very Easy

40 min

Ingredients

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

Seasoning:

1 tablepsoon oyster sauce
2 teaspoons light soya sauce
1/4 teaspoon sugar
1/2 cup water

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Preparation

Preparation15 min

Cook time25 min

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.

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