STEAMED FISH IN HERBAL STOCK

                                          Steamed Fish in Herbal Stock

1/2 Portion (head section)  red garupa fish
1 Tbsp Ice Wine Vidal from Canada or Shao Hsing Hua Tiau Wine

    Herbs ( rinsed)
3  slices Tong Kwai
5  seeded Chinese red dates
1 Tbsp Kee Chi

    Seasoning
1  Tbsp light soy sauce
1  Tbsp abalone sauce
1/6  tsp pepper and salt to taste
1   tsp ginger juice
1/2  tsp chicken stock granules
1/2  tsp sesame oil
200 ml water

Garnishing
1 Tbsp shredded ginger
1 sliced red chili
1  Tbsp chopped spring onion

Method
1.  Rub fish with 1 tsp salt and rinse.  Place fish on a clear         
      Pyrex Ware
2.  Combine herds and seasoning in a saucepan, bring to a
     simmering boil for 10 mins  until the flavour of the herbs
     are infused in the stock add wine.
3.  Pour stock over the fish and steam fish over high heat for
     15 mins or until cooked through.
4.  Garnish with shredded ginger, chili and spring onion.