Traditional Chinese Confinement Diet

Post-Natal Fish Recipes

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STEAMED FISH STEAK

(Fish is a source of High protein and is thus nutritious.  New Mothers are also encouraged to eat more fish as Chinese believe it helps to increase milk flow.)

1 White Fish Steak
6 red dates (Hung Choe / hongzhao)
(You can also add a small handful of Medlar Seeds (Kow Kei) if you wish - good for eyesight)
2 stalks of spring onions, chopped/shredded finely
A few coriander leaves, shredded finely
2 slices old ginger, chopped into strips

Fish Marinade:
1 tsp salt, 1 tsp sugar, 1 tsp light soya sauce, dash of pepper, 1 Tbsp Oil
 

• Clean & wash fish steak thoroughly. Pat dry with kitchen towel. Marinate for 5mins.
• Add red dates to marinated fish on a plate for steaming; arrange the red dates & ginger strips on the fish. 
• Steam for 10mins over high flame.
• Garnish with shredded spring onions & coriander leaves before serving.

STEAMED FISH WITH LILY FLOWER & BLACK FUNGUS

1 Fish (about 1 Llb) or 1 White Fish Steak
Dried Lily Flower (Kum Chum) - (1 small handful?)
Black Fungus (Wan Yee) - ( 1 small handful?)
2 mushrooms, cut into strips
3 red dates, halved
1 tsp shredded ginger
Spring Onions, shredded
 
• Clean the fish thoroughly. Marinade with : 

¼ tsp salt, ¼ tsp cornflour, ¼ tsp oil, dash of pepper
• Rinse & soak lily flower, black fungus, & mushrooms. Mix with a Seasoning of:

½ Tbsp light soy, ½ tsp dark soy, ½ tsp sugar, ½ tsp cornflour, ½ tsp oil, few drops of sesame seed oil. Spread everything on the fish on a plate for steaming with the ginger strips.
• Steam for 10 to 15mins. Remove & serve with garnishing of spring onions.

STEWED FISH MAW

(Fish Maw has collagen which strengthens limbs & joints. New Mothers are thus advised to eat Fish Maw to help reinforce their ligaments after delivery)

200 g Dried Fish Maw
10 or 15 Large Black Mushrooms (soaked), or use fresh Shiitake Mushrooms
A packet of Sweet Peas (I also like Broccoli, but if you don’t wish to eat this vegetable during confinement, use sweet peas instead)
1 Tbsp Chopped Garlic
3 slices old ginger
1 Tbsp sesame seed oil

Scalding Solution for Fish Maw:
2 slices old ginger, 2 stalks spring onions, 1 Tbs chinese wine, Water.

Sauce:
1 tsp sesame seed oil, 1 tsp rice wine, ½ tsp sugar, 2 Tbsp Oyster Sauce, 2 Tbsp Cornflour, 2/3 cup water
 

• Cut fish maw into approx 2 X 4 cm pieces. Soak in scalding solution for 15mins, put into microwave to scald (boil) for about 3 to 5mins - depending on power of your microwave. Rinse & drain well. Discard the scalding solution.
• Peel off the fibrous edges of the sweet peas. Wash them then cook covered with wrap in the microwave for 4 to 5mins. Set aside.
• Heat the Oil in wok, brown the chopped garlic & shredded ginger. Add mushrooms & fish maw. Stir-fry until fragrant. 
• Stir in the Sauce Mixture and simmer over Low Heat for about 5 mins.
• Remove the Mushrooms & Fish Maw and arrange on Serving Plate with the cooked Sweet Peas. Pour the remaining sauce over the dish.

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