Steamed Trout with Goji Berry and Osmanthus

Steamed fish is a staple in most Chinese households but this recipe brings it up a notch by incorporating super foods like goji berries and Osmanthus. Takes only 20 mins to make!

Growing up, my grandpa would always say to me “eat more fish — it’s good for your brain” and he was right! Fish is packed with omega-3 fatty acids, which are crucial for the brain. To make this fish even healthier, I created a recipe that uses two power house ingredients in traditional Chinese medicine: goji berry and Osmanthus flowers. Goji berries are packed with vitamin C, fiber, iron, and vitamin A, which are all very good for skin and eye health. Osmanthus flowers are rich in vitamin B-3 (niacinamide) and antioxidants. These flowers are more commonly brewed in tea but they add a lovely floral flavor to the fish in this recipe!

Another fish recipe I highly recommend is this Mexican Fish recipe — so delish!

Here’s how to make it:

Ingredients:

• 1 white flesh fish (tilapia, carp, sea bass, trout)

• 3-4 scallions

• 8 slices of ginger

• 6-8 goji berries

• 1/2 tsp Osmanthus flowers

• 1/4 cup Shaoxing wine + 1 tbsp for the sauce

• 2 tbsps soy sauce

• 1/4 cup water

• 1 tsp sugar

Instructions:

• Wash the fish with water, then rinse with 1/4 cup of Shaoxing wine to help reduce fishy taste

• Pat the fish dry with paper towel, then at a 45 degree angle, cut 3 1/2 inch slashes into the side of the fish on both sides

• Stuff the cavity of the fish with 2 scallions cut into 2 inch pieces and 4 slices of ginger

• In the slashes, place 1 piece of ginger and scallion each

• Place fish on a large plate and then finally top with goji berries and Osmanthus flowers

• Bring a steamer to a boil first, then place fish inside to steam for 20 mins or until the thickest part of the fish is completely white and opaque

• While the fish is steaming it’s time to make the sauce.

• In a small pot, add 1 scallion, 3-4 slices of ginger, sugar, 1 tbsp shaoxing wine, 2 tbsps soy sauce, and 1/4 cup of water

• Bring it to a boil and cook until it’s reduced by 1/3, then let it cool

• Once the fish is done, spoon the sauce on top and enjoy with rice