Skip to main content
logo
Food Advertising by

Ginseng Steamed Fish



This is a quickie dish to whip up if you're short of time.  I've never tried steaming fish with Ginseng and I added a bottle of Chicken essence as well.   Yes, it's ultra delicious especially the nutritious sauce..... definitely need more hot rice to mop it up.... Yum!


Ginseng Steamed Fish

Ingredients

  • 250 gm Garoupa fish fillet
  • 1 bottle of Essence of Chicken
  • 1 tsp wolfberries
  • 2 slices Ginseng
  • 2 tsp Shaoxing wine
  • Seasalt to taste
Method
  1. Season the fish fillet with some seasalt, set aside.
  2. Steam the essence of chicken with the Ginseng slices for 10 mins.  Add in the wolfberries.  Set aside.
  3. Steam the fish fillet for 6 mins.under rapidly boiling water.
  4. Remove and pour in the Ginseng mixture.  Drizzle on the wine.
  5. Serve immediately with hot rice.





Comments

  1. The fish steak looks really succulent and fresh!

    ReplyDelete
  2. Hi Cheah
    This dish is just wonderful....as I have lots of ginseng slices and chicken essence with me. I usually put ginseng slices in chicken soup or either put the slices in hot water and drink it. Thanks for sharing.

    ReplyDelete
  3. Nice, thank you for sharing this healthy steaming sauce!

    ReplyDelete
  4. Hi Sokehah Cheah , this one delicious dish , I got to try it , thanks for sharing :)

    ReplyDelete
  5. I can imagine the delicious flavour of the chicken essence combine with the fish. Yum!

    ReplyDelete
    Replies
    1. Yes, the combination lends more oomph to the dish!

      Delete
  6. Cheah, I love the simple and clean flavours of your steamed fish. Delicious and nutritious at the same time!

    ReplyDelete
  7. Cheah, I never like to take chicken essence because of the smell but your steamed fish looks delicious. I want to change my mind to use the chicken essence for steaming!

    ReplyDelete
    Replies
    1. I too don't like to take chicken essence on its own, that's why I added it to the steamed fish.

      Delete
  8. Your steamed-fish looks perfectly cooked there. My whole family loves fish & these days, I love to bake salmon fish once a week.

    ReplyDelete
  9. Hi Cheah, this is so nutritious and healthy! I would have finished the chicken essence in no time. However, I have yet to try steaming fish with chicken essence. Would love to give this a try. Thanks for sharing :)

    ReplyDelete
  10. hi cheah, i hv nvr tried steaming chicken with chicken essence altho i heard that it's quite nice too..now i know fish just as nice ..plus some ginseng!

    ReplyDelete
  11. what a fantastic dish .You can come and cook for me anytime

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hup Toh Soh (Chinese Walnut Biscuits) ~ CNY 2020 核桃酥

These Hup Toh Soh (Chinese Walnut Biscuits) are without hup toh/walnuts.  I do remember from young that the traditional Hup Toh Soh that I ate those days were quite big, around 4 inches in diameter or because I was small and to me everything looked big!  They were made with lard and were very crunchy but there wasn't any trace of hup toh in them and nobody asked why.   Although these biscuits are without walnuts, they are still crunchy and yummy.  If you are allergic to nuts, this is a recipe for you.  Give this a try for the coming Chinese New Year.
However, if you would like to have a recipe of  Hup Toh Soh with walnuts, do hop in 'here'.





Hup Toh Soh  (Chinese Walnut Biscuits)  ~   CNY 2020  核桃酥

Ingredients
300 gm plain flour                                                                        100 gm caster sugar125 ml vegetable oil (may need a bit more or a bit less)1/8 tsp salt1 tsp baking powder1 tsp sodium bicarbonate1 egg beaten to glazeMethod Sieve flour with the ba…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Nestum Raisin Cookies ~ CNY 2020 麦片葡萄干饼干

There is a huge variety of cookies come every Chinese New Year and this time I'm sharing with you a very simple and easy to make Nestum Raisin Cookies.  The ingredients are very basic for any cookie recipe but the star ingredient is of course, Nestum.  Crunchy and crispy Nestum Raisin Cookies to serve your guests this Chinese New Year and I hope you will like it!



Nestum Raisin Cookies ~  CNY 2020   麦片葡萄干饼干
Ingredients
250 gm butter140 gm caster sugar280 gm self-raising flour1 egg yolk40 gm Nestum60 gm raisins1/2 tsp vanillaa pinch of saltMore Nestum to coatMethod Beat butter and sugar till creamy, add in the egg yolk and vanilla, mix well.Sift in the flour, add in the nestum and raisins.  Mix well.Pinch some dough about the size of a 20 cent coin, lightly roll onto some Nestum to coat and place onto a parchment lined baking tray, about an inch apart.Bake in a preheated oven @ 180 deg.C for about 10 to 15 mins.  Let cool for a minute before removing onto a wire rack to cool completely…