Friday, July 20, 2012

Steamed Snapper with Cordyceps Militaris

This is the second time I experiment on  this dish and this time it turned out good.

On the first time, I used Tilapia. We just didn't like the taste of that fish, even with the sweetness of the Chinese Herbs used, it just didn't taste right. Love it with snapper though.

I bought the snapper from the wet market. You can always use Cream Snapper Fillet, which can be easily found in supermarket.

  • 1 thick slice Snapper Fillet, cleaned and pat dry
  • 3-4 slice Ginger
  • 1/2 tablespoon Chinese Cooking Wine
  • 6 Seedless Red Dates, sliced
  • 7g Cordyceps Militaris
  • 2 tablespoon Stock (I'm using Chicken Stock
  • 1/3 teaspoon Salt

How to do it:
  1. Rub snapper with salt and set aside.
  2. Place red dates and Cordyceps Militaris in stock. 
  3. Seal with cling wrap or foil and steam for 10 minutes.
  4. Place ginger slices in a deep dish.
  5. Place snapper over the ginger.
  6. Pour stock with red dates and Cordyceps Militaris and Chinese Cooking Wine over snapper.
  7. Steam for 10 to 15 minutes or till snapper is completely cooked.
  8. Spoon the sauce from the dish and pour over snapper generously.
  9. Drizzle with sesame oil if you like and serve immediately.

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