600 gms white fish
50gm young ginger
4 pieces chuan xiong (Radix Ligustici Wallichii)
8 pieces ginseng
2 tbsp Benedictine DOM
1. Put herbs in a pot with 500ml water. Boil for 20 minutes over slow fire.
2. Mix salt, water and DOM in a bowl and pour over the fish.
3. Steam for 10-15 minutes until fish is thoroughly cooked.