Steamed red snapper with pau sum (ginseng)

According to Chinese tradition, it is best not to eat chicken after surgery because it may interfere with the healing process. If you do not like pork, then the next choice of protein source is fish. This dish is suitable for children, especially when they are starting to walk as it can give them a boost in energy.  

Ginseng is a perennial herb with characteristic branched roots in the form of a human figure. The term "ginseng" is derived from the Chinese term "ren-shen" which means "in the image of a man."  Ginseng root is a popular traditional herbal remedy that's been used in different parts of the world for centuries. Ginseng may help with stimulating physical and mental activity among people who are weak and tired. The body is the part called ‘yan sam’ and is the most expensive. The legs and arms are called ‘pau sam’ and are normally used to increase internal energy.  

Ingredients

1 block red snapper

A few slices of pau sam. Do not use too much otherwise the food will be bitter.

Steam or double boil the pau sum over low heat for 2 hours

The ready steamed pau sum

Wash and season the fish with a little salt. Pour the steamed pau sum over the fish.

Steam for 20 minutes or until fish is cooked

Serve hot

Enjoy!!!