Steamed grouper with codonopsis and red dates
A whole grouper steamed with codonopsis, red dates and goji, then dressed in a sweet herbal soy sauce — gentle, nourishing and festive for the solstice.
- 45 min
- Serves 3
- Steam
- Medium
Why it suits you: Qi-deficient types tire easily and feel short of breath in winter. A grouper steamed with codonopsis and red dates is tender and easy to digest, and the sweet herbal sauce builds qi without overheating; with blanched choy sum, it makes a light but nourishing solstice dinner.
Method
Prep 15 min · Cook 30 min- 1Cut the codonopsis into lengths and simmer with the red dates, goji and 150 ml water over low heat for 15 minutes. Strain, keeping both the liquid and the herbs.
- 2Pat the fish dry, score each side twice and rub with a little salt and the Shaoxing wine. Lay it on the ginger on a plate and top with the codonopsis, dates and goji.
- 3Steam over boiling water on high heat for 10–12 minutes, until the eyes turn white and the flesh is just cooked. Pour off the liquid in the plate and top with the spring onion.
- 4Bring the herbal liquid and soy sauce to the boil and pour over the fish, then pour over the hot oil.
- 5Blanch the choy sum in boiling water with a pinch of salt and a little oil, and serve alongside.
Cautions
- Pause the codonopsis during a cold, fever or indigestion.
Chef's tips
- Ask the fishmonger to clean and score the fish; giant grouper works just as well.
The TCM view
Grouper is sweet and neutral, strengthening the spleen and supporting qi; codonopsis is sweet and neutral, supporting the middle and benefiting the spleen and lungs; red dates are sweet and warm, nourishing the spleen and blood; goji is sweet and neutral, nourishing the liver and kidneys; ginger warms the stomach and removes fishiness. Gently tonifying, it suits qi-deficient types at the Winter Solstice.
