Whenever you want to steam fish make sure it is fresh. Stale fish is no good for steaming. To ensure that fish is fresh, get live fish. You can also get fresh fish from the market. Make sure the flesh is firm to the touch, bright eyes and red gill. It should have a fishy smell and not stale.

1 fresh fish
2 cm ginger (peeled and cut into thin strips)
1 tbsp chopped garlic
Some spring onions leaves (sliced thinly)
Some coriander leaves (sliced about 2 cm)
2 tbsps cooking oil

Steamed Fish Soy Sauce Mixture:
4 tbsps light soy sauce
2 tbsps shaoxing wine or rice wine (optional)
2 tbsps water
1/4 tsp sesame oil
3 dashes white pepper powder

1. Clean the fish properly and pat dry.
2. Blend the soy sauce mixture in a small bowl and set aside.
3. Place the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with the cut ginger strips.
4. Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok
5. Cover your wok tightly and steam the fish about 8 - 10 minutes. Do not overcook.
6. As soon as the fish is done steaming, transfer it out from the wok.
7. Heat up a wok and add 2 tablespoons of cooking oil. Fry some garlic and ginger.
Pour the hot oil over the steamed fish.
8. Put the wok back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with spring onions and celery leaves .
9. Serve the steamed fish immediately with white rice.

When buying prawns make sure it has a pleasant aroma. Prawns should smell fresh, like the ocean. They should never smell like sulphur (past their prime) or chlorine.

Remember you should not overcook your prawns or they will end up dry and tough. You want something that is juicy and yet just cooked.


300 gm medium prawns

3 curry leaves (sliced thinly)

3 chilli padi (sliced thinly)

2 tbsp butter

a pinch of salt, pepper and sugar

3-4 tbsp nestum cereal


1. Clean the prawns .Trim off a bit of the head and tail. Season with with salt, pepper and sugar.

2. Heat butter in a wok.

3. Fry the prawns till cooked. Remove and drain the prawns.

4. In the same wok with some butter in it, add chilli padi and curry leaves. Stir fry till fragrant.

5. Add prawns and mix well. Add the nestum cereal. Serve hot with rice.


Herbal chicken is good for everyone. This is a simple home-cooked version of the Chinese herbal chicken. Buying the herbs individually is definitely more economical than buying the pre-packaged mixes.


1 small kampong chicken
1 tbsp wolfberries (Kei chi)
4-5 pieces yok chok
Salt, soy sauce and pepper to taste
Aluminium Foil


1. Season the chicken with the salt, soy sauce and a dash of pepper.
2. Pull out a length of aluminium foil which is long enough for you to wrap the chicken.
3. Place the chicken on the foil together with kei chi and yok chok on top of the chicken and wrap it carefully.
4. Heat up a wok or steamer with water and place the wrapped chicken on the steamer
5. Steam for 45 minutes to 1 hour to ensure it cooks thoroughly and is tender.

Be careful when opening the aluminum foil as the liquid will ooze out and its hot! The chicken essence is sweet and very delicious because of the flavour of the herbs and chicken in it.
This steamed herbal chicken can be served with hot rice or just take it as a herbal soup to regain your energy.