
Steamed sea bass on fresh Chinese yam with goji
Slices of fresh Chinese yam line the plate under a whole sea bass, soaking up the juices as it steams — silky fish, soft yam.
- 27 min
- Serves 3
- Steam
- Easy
Why it suits you: Qi-deficient people tire easily and have weak appetites, and Qingming's damp makes it worse. Sea bass strengthens digestion and is easy to digest, yam supports the spleen, lungs and kidneys, and goji nourishes the liver. Steaming keeps it light, so it tonifies without heating.
Method
Prep 15 min · Cook 12 min- 1Clean and dry the fish, make two cuts on each side and rub with a little salt. Soak the goji berries in water for 5 minutes.
- 2Wearing gloves, peel and slice the yam and lay it over the plate. Put the fish on top and tuck some ginger into the cavity.
- 3Steam over boiling water on high heat for 8 to 10 minutes, scattering over the goji berries for the last 2 minutes.
- 4Pour off the excess liquid, top with the ginger and spring onion shreds, pour over the hot oil and then the soy sauce.
Chef's tips
- Yam sap can make skin itch, so wear gloves or rinse your hands in vinegared water.
The TCM view
Sea bass is sweet and neutral, strengthening the spleen, boosting qi and supporting the liver and kidneys. Chinese yam is sweet and neutral, tonifying the spleen, stomach, lungs and kidneys. Goji is sweet and neutral, nourishing the liver and kidneys and brightening the eyes. All are gentle tonics, with ginger to settle the stomach.



