Steamed Cod with Chicken Essence

All my life I'm never a person who drinks chicken essence. Didn't really believe in its benefits and not a great fan of its taste either. But having just given birth 7 months ago, I've SO MANY boxes of chicken essence at home! So I started cooking with them to clear stock while I was on maternity leave. And its only recently that I finally managed to tweak the seasoning so that it tastes so yummy that not a single drop of the chicken essence was wasted. Heehee..

I also made it a balanced meal by steaming some Hong Kong Chye Sim with the fish. All in 1 plate, healthy and minimal washing up :)

Please bear with my "agak agak" (estimated) recipe for the time being. I need some time to get used to having to measure my ingredients before pouring them in! :p

Ingredients:

Cod steak (or any fish fillets that you prefer)
Handful of Hong Kong Chye Sim
Light soy sauce
White pepper
1 bottle chicken essence
Wolfberries

Method:
1) Marinate fish with light soy sauce and white pepper. (Usually if I need to prepare this beforehand and leave to marinate in the fridge, I'll use lesser seasoning as there'll be time for it to absorb the seasoning so I don't want to risk it being overly salty by the end of the day!)

2) Lay the Hong Kong chye sim at the bottom of the plate, then lay the fish on top of the vegetables. Pour the bottle of chicken essence over the fish. Sprinkle the wolfberries over the fish. Steam for abt 15min (depending on how thick or how big is the fish steak).

Ta-dahhh we are ready to tuck in!

Important note: when steaming any dishes, it is important to only put in the food when the water is already boiling and start timing from there.