Herbal steamed fish

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

Seasoning:

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

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Preparation

• 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.