Steamed Fish In Herbal Stock

Found this recipe from Amy Beh from the papers. Success at my first attempt! A very flavourful and healthy dish indeed....unlike the boring steamed fish with soy sauce and shredded ginger ...

So happy how it turned out that I totally forgot to snap a picture of it ;P.

Ingredients:

Any kind of fish

1 tbsp Shao Hsing Hua Tiau wine 200ml water

Herbs (rinsed)

3 slices tong kwai

5 seeded Chinese red dates

1 tbsp kei chi

Seasoning

1 tbsp light soy sauce

1 tbsp abalone sauce (oyster sauce is fine too)

¼ sugar to taste

Pepper

1 tsp ginger juice

½ tsp chicken stock granules

1 tsp sesame oil

Garnishing

1 tbsp shredded ginger

1tbsp chopped spring onion

Method:

1. Rinse fish and place on a deep heat-proof dish
2. Combine herbs and seasoning in a saucepan and bring to a boil until the favours of the herbs are infused in the stock.
3. Pour stock over fish and add the SHHT wine.
4. Boil water in a wok and put in the fish dish and steam for about 15mins. Garnish before serving.

Churned out directly from Aniston's Kitchen...