I like to steam fish as it has less fat which makes it healthy, easy and most of all, the kitchen is non-greasy which means less cleaning for me! But steaming fish with herbs is my first attempt and I must admit that it's delicious and the herbal gravy pairs very well with plain white rice.
Oh, look at that, the chewy muscle of the fish tail ....... simply yummy!
- 400 gm Garoupa - tail portion
- 3 slices Dong Quai - tear to pieces
- 6 seeded red dates - cut
- 1 Tbsp Kei Chi ~ Wolfberries
- 1 Tbsp Shaoxing wine
- Chopped spring onions - garnish
- 1 Tbsp oyster sauce
- 2 tsp light soya sauce
- 1/4 tsp 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 mins. 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 mins. 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.