Ingredients:
- Fresh garoupa 600g
- Red dates 8 pcs
- Yuzhu 5g
- Chicken essence powder 1tsp
- Salt 1/2 tsp
- Cornstarch 2 tsps
- Oyster sauce 1 ½ tsps
- Sesame oil 2tsp
- Mushrooms 5pcs
- Huiji Waist Tonic 30ml
- Ginger slices
- Spring Onion
- Medlar
Method:
- Combine the yuzhu, red dates, medlar, mushrooms with 300ml of boiling water for 10 mins. Seperate ingredients and stock for later use.
- Steam the ingredients above and the fish for 10min. Pour away any excess water after steaming.
- To prepare Herbal Sauce: Combine 200ml of soup, 1 table spoon of oyster sauce, 1 tea spoon of chicken essence powder, 1 teaspoon of salt, 1 cup of Huiji Waist Tonic and boil.
- Thicken the herbal sauce with cornstarch. Pour the sauce over the steamed garoupa and heat.
- Add 2 tablespoons of sesame oil. Sprinkle spring onions and ginger slices over the fish.
- Serve immediately while hot.
