Steamed Snapper with Cordyceps Militaris 虫草花清蒸白鲷鱼

    This is the second time I experimented on this dish and this time it turned out good. On the first time, I used Tilapia. We just didn't like the taste of that fish, even with the sweetness of the Chinese Herbs used, it just didn't taste right. Love it with snapper though. I bought the snapper from the wet market. You can always use Cream Snapper Fillet, which can be easily found in supermarket.


    Central Region, Singapore
    2 people made this


    • 1 thick slice Snapper Fillet, cleaned and pat dry, rubbed with salt
    • 6 Seedless Red Dates, sliced
    • 7g Cordyceps Militaris
    • 2 tablespoon Stock (I'm using Chicken Stock)
    • 3-4 slice Ginger
    • 1/2 tablespoon Chinese Cooking Wine


    1. Rub snapper with salt and set aside.
    2. Place red dates and Cordyceps Militaris in stock.
    3. Seal with cling wrap or foil and steam for 10 minutes.
    4. Place ginger slices in a deep dish. Place snapper over the ginger.
    5. Pour stock with red dates and Cordyceps Militaris and Chinese Cooking Wine over snapper.
    6. Steam for 10 to 15 minutes or till snapper is completely cooked.
    7. Spoon the sauce from the dish and pour over snapper generously.
    8. Drizzle with sesame oil if you like and serve immediately.

    See it on my blog

    Check out this recipe from Wokkingmum's blog

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