Recipe: Herbal Steamed Fish

Herbal Steamed Fish

1 fish head, approximately 1kg

Herbs

1 tbsp kei chi

20g tong sum, cut into 4 – 5cm lengths

25g tong kwai, sliced thinly

8 red dates, seeded

1 cup water

7 – 8 dried red chillies, soaked and seeded

2 stalks coriander leaves, cut into 4cm lengths

1 stalk spring onion, cut into 4cm lengths

Sauce ingredients

1½ tbsp light soy sauce

1½ tbsp oyster sauce

Pinch of pepper

1 tbsp Shao Hsing Hua Tiau cooking wine

Halve or quarter fish head. Clean well and sprinkle lightly with salt.

Combine herbs and water and bring to a boil for 20 – 30 minutes over low heat until a herbal stock is obtained. Arrange fish head on a steaming plate. Pour herbs and stock over the fish, then add the dried red chillies and sauce ingredients. Steam over rapid boiling water for 15 – 20 minutes or until fish head is cooked.

Garnish with coriander leaves and spring onion before serving.

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