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
- Rinse fish and place on a deep heat-proof dish.
- 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.
- Steam fish over high heat for 15 minutes or until cooked through. Garnish with shredded ginger and chopped spring onion.
