Healthy Healthy Steamed White Snapper Fish (Pek Chor) with Apple, Yuk Chuk and Kei Chi Recipe

This Chinese herbal recipe nourishes the stomach and is very tasty as well. I used a combination of Apple, Yuk Chuk (Polygonatum root) and Lycium Berries (Kei Chi).

Apple is added for dietary fibre, yuk chuk moisten the internal organs and Lycium Berries enriches the yin energy. I added fried ginger which is well know to repel stomach wind.

Before I cooked this Chinese herbal combination with Pek Chor (White Snapper Fish), I was wondering whether my kids would eat it. Thank god, they love it very much! LOL!

Here is my Healthy Steamed Pek Chor Fish with Apple, Yuk Chok and Lycium Berries.

Ingredients
Pek Chor Fish, 3 medium table size
Yuk Chok, 10 slices
Lycium Berries, 10 pcs
Apple, 1 pc, cut into bite sizes
Ginger, cut into strips, amount varies according to preference
Light soya sauce, 3 tablespoons
Sugar, a little or to taste
Vegetavle oil, 1 tablespoon

Arrange fish, yuk chok, lycium berries and apple in a steaming tray. Steam at high heat for 30 minutes. Mean while you can prepare the fish sauce. Heat up wok and put in the vegetable oil. Saute ginger strips until they turned golden brown. Add light soya sauce and sugar. Take out the steamed fish and pour the sauce over it while still hot.

Serve immediately with white rice.

Note : You can replace Pek Chor Fish with Haruan Fish (Snakehead, sang yee). Haruan fish is very good for stomach and wound healings. Those with stomach ulcer would benefit very much from haruan fish cooked this way.