Recipe: Huiji Steamed Fish

The last couple of weeks have been very hectic, with my mum in hospital and my son enlisting to the army, we needed to nourish our bodies and the Huiji Waist Tonic collaboration came at just the right time!!

We love the freshness of the fish cutlets and the delicate taste of the herbal gravy. The premium herbs that are in the Huiji Waist Tonic can help to ease backaches and lower back pain. It can also combat fatigue, rheumatism and insomnia. Its health benefits include enhancing blood circulation and nourishing vital energy.

If you like this recipe, you might want to try out our other Huiji recipes which my family enjoyed; Huiji Pork Ribs and Huiji Ginger Duck (or check out the video here).

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Serves 4 to 5 persons


2-3 pieces freshest Fish Cutlets (Snapper or Grouper)

4 large Red Dates

1 tablespoon Wolfberries (leave some for garnishing)

300 ml homemade stock/water

1 cup Huiji Waist Tonic

8 slices ginger

Some salt and pepper

Some shredded ginger

Cooking oil

Some chopped spring onions


  1. Combine the homemade stock/water, Huiji Waist Tonic, red dates and most of the wolfberries in a saucepan. Let it simmer for about 10 minutes.
  2. Add some salt to taste.
  3. Rinse the fish fillets then pat them dry.
  4. Season with some salt and pepper.
  5. Prepare a steamer and let the water boil.
  6. Pour the herbal sauce over the fish and place in the steamer. Steam on high heat for 8 to 10 minutes or till the fish is cooked through.

While the fish is steaming:

  1. Heat up the cooking oil in a frying pan and add in the shredded ginger.
  2. Fry till the ginger is golden brown then set aside.

When the fish is done:

  1. Remove the fish from the steamer, then sprinkle with some chopped spring onions, the fried shredded ginger and some wolfberries. Serve immediately.

Mummy's Kitchen

Hi! My name is Josephine Go. I blog at in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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