• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
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Recipe Ingredient

  • ½ portion (head section) parrot fish, cleaned
  • 1 tbsp Shao Hsing Hua Tiau wine
  • 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
  • ¼ tsp sugar or to taste
  • 1/8 tsp pepper
  • 1 tsp ginger juice
  • ½ tsp chicken stock granules
  • 1 tsp sesame oil
  • 200ml water
  • Garnishing
  • 1 tbsp shredded ginger
  • 1 tbsp chopped spring onion

Instructions

  1. Rinse fish and place on a deep heat-proof dish.
  2. Combine herbs and seasoning in a saucepan. Bring to a simmering boil for 10 minutes until the flavours of the herbs are infused in the stock. Pour stock over the fish. Add Shao Hsing Hua Tiau wine.
  3. Steam fish over high heat for 15 minutes or until cooked through. Garnish with shredded ginger and chopped spring onion.

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