One of my ways to beat inflation is to find more economical substitutes for the food I love and yet not comprising in taste. So for this dish, instead of using the more pricey Cod Fish, I had it substituted with the Green Halibut Fish. The fish meat is very tender and tasty too after steaming and I think next time I will probably try other ways of cooking this fish and see if they yield the same results as Cod Fish.
My initial intention was to cook up a herbal soup but since the fish was on hand so I combined the both and came up with this Herbal Steamed Fish where I can use the sauce as the gravy for the rice too and enjoy the fish at the same time. So it kind of kills 2 birds with 1 stone with a single dish.
On a side note, I can’t wait for June to be over so that I can kickstart the second half of the year soon ! So much in plans for the balance half year and I really can’t wait (can you sense my excitement here?! Haha) !! In the meantime, let’s enjoy this healthy and tasty herbal steamed fish for now !!
Herbal Steamed FishCourse: Homely Cooking 家常小煮, Recipe, Recipe – Fish u0026amp; Seafood
1 slice Green Halibut Fish steak
2 pcs dang gui 当归
1 pc bei qi 北荠
2 pcs dang shen 党参
5 pcs red dates 红枣
A handful of wolfberries 枸杞
8 slices of ginger
2 stalks of spring onion
1 tsp light soya sauce
1/2 tsp chicken powder
2 tsp Chinese cooking wine
1 tsp sesame oil
Some Chinese parsley (for garnish)
- Add all the Chinese herbs except wolfberries with water and cook till it boils. Cover and allow to simmer for a further 25mins.
- Add light soya sauce and chicken powder to season the herbal soup. Drain away the herbs.
- Rub salt all over fish and drizzle Chinese cooking wine over it.
- Sprinkle the ginger slices, wolfberries and spring onion over the fish before pouring the herbal soup over it.
- Cover, poke holes over wrap and steam fish for a further 10 mins or till done.
- Drizzle sesame oil over the steamed fish.
- Garnish with some Chinese parsley before serving to enjoy !