Combine the yuzhu, red dates, medlar, mushrooms with 300ml of boiling water for 10 mins. Seperate ingredients and stock for later use.
Steam the ingredients above and the fish for 10min. Pour away any excess water after steaming.
To prepare Herbal Sauce: Combine 200ml of soup, 1 table spoon of oyster sauce, 1 tea spoon of chicken essence powder, 1 teaspoon of salt, 1 cup of Huiji Health Tonic and boil.
Thicken the herbal sauce with cornstarch. Pour the sauce over the steamed garoupa and heat.
Add 2 tablespoons of sesame oil. Sprinkle spring onions and ginger slices over the fish.
