DIY, Food, Mummy's Kitchen, Recipe
Comments 2

Recipe: Steamed Herbal Fish (药材蒸鱼)

As a family, we love fish and every now and then you will see a fish dish on our dinner table. If you are like us, check out some of our other fish recipes on our website.

I think steamed fish is the best way to savour the freshness, tenderness and silky texture of the fish. This Steamed Herbal Fish is no exception. Moreover, it is enhanced by the herbal gravy and with almost 0% fat in this dish!! Those who are watching their waistline will welcome this dish. Hahaha. Hence, I would classify this dish as a healthy dish, as the herbal infused gravy helps to replenish the nutrients to our bodies without compromising on the taste. Wait no more and let’s start eating healthier!

Let us know what you think about this recipe and give us some feedback on what you would like to see next.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube, @beyondnormblog, to get the latest exciting updates and videos.

 

Serves 4 persons

Ingredients:

2–3 slices of the freshest fish fillets (snapper or grouper)

300ml homemade stock/water

1 tablespoon Chinese Cooking Wine

Salt to taste

Pepper to taste

 

Herbs

10 slices Yu Zhu (Solomon’s Seal Rhizome)

4 Hong Zao (Red Dates)

3 pieces Dang Gui (Chinese Angelica Root)

3 pieces Dang Shen (Codonopsis Pilosulae)

1 tablespoon Gou Qi Zi (Wolfberries)

 

Method:

  1. On medium heat, combine the herbs and the homemade stock in a saucepan. Once it is boiling, turn it to low heat and let it simmer for about 10 minutes.
  2. Add some salt to taste.
  3. Rinse the fish fillets then pat dry.
  4. Season the fish with some salt and pepper. Then place them in a flat-based bowl.
  5. Prepare a steamer and let the water boil.
  6. Pour the herbal sauce over the fish. Then steam on high heat for 8 to 10 minutes or till the fish is cooked through.
  7. Remove the fish from the steamer. Drizzle with Shaoxing wine, and sprinkle some chopped spring onions and some wolfberries over the fish. Serve immediately.

Watch this episode of Under 30 Minutes here:

If you enjoyed this video, don’t forget to subscribe to our YouTube Channel so that you get notified when the next episode comes out!

Advertisements
This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe

by

Hi! My name is Josephine Go. I blog at BeyondNorm.com 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.

2 Comments

Let us know what you think! :)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.