Steamed Mandarin Fish

Name: Steamed Mandarin Fish
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Mandarin fish; 10g ginger; 2 pieces shallot; 20ml Cooking oil; 10ml White wine; 3g White pepper; 20ml Steamed Fish Soy Sauce; Some salt; a little Red chili

by Connie Chen

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

I rarely buy mandarin fish. The reason is that mandarin fish is really "expensive" fish. A mandarin fish costs nearly 100 yuan. I will eat sun fish. A family of three can get a sun fish for 20 yuan per person.
When my father lived in Guangzhou for a short period of time, he tasted the deliciousness of mandarin fish one after another. The mandarin fish has few thorns, and the meat is tender and suitable for the elderly. I have made steamed mandarin fish a few times, and I have won recognition from my family, especially my father. Before returning to Shanghai, I made steamed mandarin fish again, and I specially took a picture of [steamed mandarin fish], which was delicious, tender, and original.
Mandarin fish, also known as mandarin fish and calamari, is a relatively rare freshwater fish. From the perspective of traditional Chinese medicine, mandarin fish is sweet, flat, non-toxic, and returns to the spleen and stomach meridian; it has the nourishing effect of invigorating qi and blood and replenishing the spleen and stomach. And extremely delicious steamed fish.

Ingredients

1 piece Mandarin Fish
10g Ginger
2 pieces Shallot
20ml Cooking Oil
10ml White Wine
3g White Pepper
20ml Steamed Fish Soy Sauce
Some Salt
a little Red Chili

Steamed Mandarin Fish

1. Remove the scales of the mandarin fish, take out the internal organs and gills. In general, clean the mandarin fish, remove the blood, and drain the water.

2. Spread salt, white pepper and white wine on both sides of the longan

3. The steamer boils water, and the water has to boil big bubbles

4. Put down the prepared mandarin fish, close the lid, and steam for 8-10 minutes on high heat

5. After steaming the fish, pour out the juice in the dish to ensure that the fish and juice are not fishy

6. Heat oil in a wok, sauté ginger

7. Then sauté the diced green onion and a little red pepper diced

8. Pour the shredded ginger, green onion and hot oil in the wok on the mandarin fish

9. Finally, top with steamed fish soy sauce

Tips:
1 Steam fish must be boiled before putting the fish.
2 Sauté ginger and green onion in hot oil, a bit like the method of scallion oil, which can remove fishy and bring out the scent of ginger and green onions.