Huiji Fish with Ginger and Red Dates

Ingredients:

• Fish 750 g
• Red date (stone) 10 nos
• Dangshen (Codonopsis) 20 g (cut into sections)
• Wolfberry 10 g
• Danggui (Angelica) 5 slices
• Ginger (shredded) 50 g
• Huiji Waist Tonic 1 cup
• Oil 2 tbsp
• Scallion (shredded) 1 stalk

Seasonings:

• Essence of Chicken Flour 1 tsp
• Soya Sauce 2 tsp
• Sesame Oil 1 tsp

Method:

1. Add 250 ml of water to red date, dangshen, danggui and wolfberry, cook for 15 minutes and remove broth.
2. Add oil to hot nano ceramic wok and fry fish until fragrant and remove. Add shredded ginger, fry until fragrant and remove.
3. Add broth, Huiji Waist Tonic and seasonings to nano ceramic wok and cook till boil. Add fish to simmer for a short while, remove and place on serving plate. Add gravy and shredded ginger.
4. Add scallion and serve.