Skip to main content

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.





Labels:

Comments

  1. Angie's RecipesMarch 10, 2014 at 3:08 AM

    The fish steak looks really succulent and fresh!

    ReplyDelete
  2. MelMarch 10, 2014 at 7:00 AM

    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. Lite Home BakeMarch 10, 2014 at 9:57 AM

    Nice, thank you for sharing this healthy steaming sauce!

    ReplyDelete
  4. ~ Nee ~March 10, 2014 at 11:15 AM

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

    ReplyDelete
  5. Veronica March 10, 2014 at 12:28 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahMarch 10, 2014 at 10:49 PM

      Yes, the combination lends more oomph to the dish!

      Delete
  6. Sonia ~ Nasi Lemak LoverMarch 10, 2014 at 12:50 PM

    this is healthy and good!

    ReplyDelete
  7. PHMarch 10, 2014 at 3:49 PM

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

    ReplyDelete
  8. Yummy BakesMarch 10, 2014 at 5:18 PM

    Looks simple and healthy.

    ReplyDelete
  9. Medeja- CranberryJamMarch 10, 2014 at 7:24 PM

    This fish looks so delicious..

    ReplyDelete
  10. ann lowMarch 10, 2014 at 10:45 PM

    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. Sokehah cheahMarch 10, 2014 at 10:52 PM

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

      Delete
  11. Jessie-CookingMomentsMarch 11, 2014 at 4:37 PM

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

    ReplyDelete
  12. Ivy SewMarch 11, 2014 at 11:26 PM

    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
  13. lenaMarch 12, 2014 at 12:12 AM

    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
  14. alexApril 20, 2014 at 1:12 AM

    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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more