Huiji Fish with Ginger and Red Dates

Recipe for Rheumatism | Huiji Fish with Ginger and Red Dates

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.