Steamed Herbal Seabass (Ikan Siakap) Recipe | Easy Asian Cooking

This Chinese herbal fish recipe entails the subtle use of herbal ingredients that is initially bring to boil into a thick stock, then the herbal gravy is poured over the fish and steam at high heat until cooked. The herbal gravy bestows a myriad of health qualities, gives a potent punch, has a delicate taste and bear an aroma of Chinese herbs.

You can hop on the health bandwagon with this quick and easy dish - steamed herbal seabass which brings an irresistibly down-to-earth herbal whiff of home-cooked goodness. Famously lauded for its prized disease-busting and remedial qualities, Chinese herbal broth can be easily assimilated by taking simple gulps or take a step further by steaming with fish, which you will have one-in-a-plate-dish that is chock full of luscious herbal goodness and protein-laden.

Google for some medicinal functions of herbal ingredients used in the dish and summarized as below.

• Codonopsis pilosula or dang shen (党参) : lower blood pressure, increase red and white blood cell count, cure appetite loss, strengthen the immune system and replenish qi.
• Chinese Angelica sinensis or dang gui (当归) : treat gynecological ailments, fatigue, mild anemia and high blood pressure.
• Poria cocos or fu shen (茯神) : remove spleen dampness and used in herbal remedies for insomnia, restlessness, fatigue, sleep disorder, tension and nervousness.
• Polygonatum odoratum or yu zhu (玉竹) : traditionally used in a range of afflictions from menopause to broken bones, such as expedite the healing of cuts and bruises, skin irritations and inflammations, good for acne, blemishes and all kinds of imperfections of the skin, alleviate a range of symptoms associated with menopause, indigestion, diabetes, broken bones, insomnia, kidney pains, and even infertility.
• Red dates (红枣) : strengthen the functions of heart and lung, nourish stomach and spleen, increase blood flow and oxygen to the brain to improve memory and promote clear thinking.
• Chinese wolfberries or qi zi (杞子) : has antioxidant properties with potential benefits against cardiovascular and inflammatory diseases, vision-related diseases, having neuroprotective propertiesor as an anticancer and immunomodulatory agent.

Shelving nutritional goodwill aside, this easy yet healthy dish is also a smart choice for those who keep a tab on their waistlines. This is one of the dish that I would go for whenever I feel low on the health level and require some tonic replenishments, without sacrifying the time, taste or nutrient.

Here's the how-to recipe for you to make your own steamed herbal seabass at home.  药材蒸石甲鱼食谱

Ingredients :

1 seabass (ikan siakap), about 600g, cleaned (石甲鱼)

some coriander leaves and spring onions for garnishing (芫茜葱)

Herbal Ingredients :

6 pieces Codonopsis pilosula or dang shen (党参)

2 pieces Angelica sinensis or dang gui (当归)

1 piece Poria cocos or fu shen (茯神)

6 pieces Polygonatum odoratum or yu zhu (玉竹)

6 red dates, seeds removed (红枣)

1 tbsp Chinese wolfberries or qi zi (杞子)

300ml water

Seasoning :

1 tsp oyster sauce

1 tsp salt

1 tbsp shaoxing wine (绍兴酒)

Dash of sesame oil and pepper

Method :

1. Bring all the herbal ingredients (above-mentioned), 300ml water and seasoning to boil. Lower the heat and simmer until half of the original stock left. Remove the stock and set aside.

2. The cleaned seabeass is placed in a steaming plate. Pour the herbal gravy over the fish and steam at high heat for 12 minutes or until cooked. Remove the steaming plate, sprinkle coriander leaves and spring onions on top. Serve hot with piping hot fluffy rice.

Check Recipe Index for more recipes

Go Back To My Homepage