Steamed Mandarin Fish

Name: Steamed Mandarin Fish
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Mandarin fish; a little Red pepper

by Saifi

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Steaming mandarin fish can keep nutrients well, and the meat is sweet and refreshing. Before steaming, clean the inside of the mandarin fish, dry the water, spread the rice wine evenly, and then add salt, and increase the size of the green onion core and ginger wire for 5 minutes to achieve the effect of removing fishy and flavoring. Put a spoon on the bottom of the plate before steaming after boiling the water to prevent the fish from contacting the water vapor at the bottom of the plate, which will affect the taste. Six steps to make a star-rated steamed fish.

Ingredients

1 piece Mandarin Fish
a little Red Pepper

Steamed Mandarin Fish

1. Wash the green onions, cut in half, and remove the green onion cores

2. Cut the green onion, red pepper, and ginger into thin filaments, and cut the green onion core into thick filaments

3. Clean the black film and foreign objects in the belly of the killed mandarin fish, dry the water with kitchen paper, lightly draw a knife on the thick part of the fish, and then apply a layer of rice wine, then evenly salt, add ginger and marinate for 5 minutes

4. Put four spoons under the fish plate, put the fish on top, cover the fish with green onion core, put it in the steamer and steam for 6 minutes on medium-high heat, do not open the lid halfway

5. When the time is up, turn off the heat and simmer for half a minute, take it out, pour out the juice in the plate, and drizzle with steamed fish soy sauce

6. Cover the fish with shredded green onion and red pepper, heat the peanut oil in a pot, and pour it over the fish and serve.