A:

5g Kei Chi
10g Wai san
2 slices dong kwai
10g bei chi
10g dang shen
300ml water
1 tsp sesame oil
1/2 tsp pepper or to taste
salt to taste
2 tbsp maggi concentrated chicken stock

B:
500g whole fish, cleaned and scored on both sides
1 stalk chinese celery, sliced
1 stalk spring onion, sliced

  • In a steamer, steam ingredients A for about 30 mins to create a herbal sauce.
  • Pour the herbal sauce over the fish and steam for 10-15 mins.
  • remove from the steamer and sprinkle with sliced celery and spring onion.
  • Serve immediately. Serves : 6 persons.

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