Tuesday, June 17, 2008

Steamed Herbal Fish

Bought the wrong fish for this dish. I meant to get Snapper but told the fishmonger Seabass instead. Haiya! I don't really like Seabass because of the smell. Even if it's really fresh, there is still a 'seabass' smell. :P And I don't like how the meat turned out looking like lean pork after cooking it. :p Just doesn't look nice lah.

Taste wise was not too bad. It was sweet and it goes well with the herbs. It could be better if snapper or grouper was used instead.

  • 500g Fish Filet, sliced
  • 80ml Water
  • 1/2 tablespoon Chinese Cooking Wine
  • Salt to taste

Assorted Herbs in approximate weight:
  • 15g Yu Zhu 玉竹 (Solomon's Seal Rhizome)
  • 4 Hong Zao 红枣 (Red Dates)
  • 1 stalk Ren Shen 人参 (Gingseng)
  • 20g Dang Shen 党参 (Codonopsis Pilosulae)
  • 15g Gou Qi Zi 枸杞子 (Wolfberries)

How to do it:
  1. Put all herbs with water and seal with foil.
  2. Steam for at least 30 minutes.
  3. Pour over fish, seal with foil again and return to steam for another 20 minutes in lower heat.
  4. Remove foil, add in wine and salt to taste.
  5. Steam without foil for 2 minutes.
  6. Serve immediately.

  • Click HERE for printer-friendly version of an original recipe but please consider the environment before deciding to print.

From top-left:
Yu Zhu 玉竹 (Solomon's Seal Rhizome), 4 Hong Zao 红枣 (Red Dates),
Ren Shen 人参 (Gingseng),
Dang Shen 党参 (Codonopsis Pilosulae), Gou Qi Zi 枸杞子 (Wolfberries)


  1. Halo... thanks for sharing this recipe. I had never tried using herbs to make a fish dish like this before. All along i just tried the steam herbal chicken :) Now i will have another new ideas to share with my mum(who is currently handling all our meals):p Thanks.

  2. Hi, wokking mom

    I'm your fan now.. keke.. will definetly look at your blog everyday.

    btw, is your chinese cooking wine means sao xing jiu?

  3. Ellena,
    No problems. It's more fun to share. ;) Wow! Lucky you got your mum to cook for you!

    Blessed Couples,
    Aww .... thank you so much!

    Yes, you can use Shao Xing or Hua Tiao. They are both the same. Shao Xing is the place they make Hua tiao Jiu. :)

  4. Dear WokkingMum, I am a bit confused about step 3. Do you mean I put the fish fillets in another foil and pour all the herbs and water over the fish, then seal the foil and steam for another 20 minutes in lower heat? Hope to hear from you reply soon. Thanks..

  5. Our love diary, sorry for the confusion.
    You steam the herbs 1st. It's to bring out the flavour of the herbs. Add the fish to the herbs. Seal the foil and steam. When done, if you want to present it nicer, then pour it to a dish and add the wine and salt. Steam for another 2 minutes. Hope this clarifies.