Recipe Ingredient
- 600g coral trout garoupa, approx. 600g
- ½ tsp salt
- ¼ tsp pepper
- 200ml water
- Herbs
- 3 slices (5g) tong kwai
- 10g hair of ginseng roots (yong sum soe)
- 4g chuen koong
- 1 tbsp kei chi
- 3 red dates, halved
- 3 slices ginger
- Seasoning
- ½ tsp salt
- ½ tsp light soy sauce
- ½ tsp sugar
- 1 tsp sesame oil
Instructions
- Clean fish and make two diagonal cuts on either side of the body. Marinate with salt and pepper for 10-15 minutes.
- Rinse the herbs and combine with seasoning and water. Cook over low heat, and simmer for 20 minutes.
- Pour the cooked herbal stock and put a little of the herbs over the fish. Steam over rapidly boiling water for 15 minutes. Serve immediately.
