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. This fish looks so delicious..

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

    ReplyDelete
  10. 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
  11. 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
  12. 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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…