The Practice of Adding Freshness to Freshness-steamed Mandarin Fish

Name: The Practice of Adding Freshness to Freshness-steamed Mandarin Fish
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Mandarin fish; 5 slices Ham; 1/2 root Green onions; 8 slices ginger; 2 cloves garlic; 3 pieces shallot; Some Steamed Fish Soy Sauce; a little White wine; a little salt

by Xiaoyuan Review

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

★★★★★
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Steamed mandarin fish is a traditional Han Chinese dish in Fujian.
It belongs to Fujian cuisine, its characteristic is that the color is pale and pleasing to the eye, the taste is like crab meat, and it is fresh and fragrant.

★★★★★
Creative Index Steamed Mandarin Fish ▼

Steamed Mandarin Fish

·Ingredients·

Mandarin fish, ham, green onions, garlic, ginger, green onion white wine, steamed fish soy sauce, salt

Ingredients

500g Mandarin Fish
5 slices Ham
1/2 root Green Onions
8 slices Ginger

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2 cloves Garlic

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3 pieces Shallot

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Some Steamed Fish Soy Sauce
a little White Wine
a little Salt

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The Practice of Adding Freshness to Freshness-steamed Mandarin Fish

1. After removing the internal organs, cut out a few parallel cutting edges diagonally down from the head, cutting only one side

2. Salt the fish

3. Apply evenly on the knife edge and inside the fish belly

4. Scallions, sliced ginger, sliced garlic, shredded green onion, shredded ham, and sliced ham

5. Move the mandarin fish to the base of the scallion and ginger slices

6. Fill the fish belly with sliced ginger and green onion

7. Pour white wine to get rid of fishy

8. Insert a slice of ham at the incision

9. Boil hot water on a high fire, wait for the steam to come up, add the mandarin fish and steam for 8 minutes

10. When the steaming reaches the 5th minute, pour the steamed fish soy sauce in the pan, close the lid and steam for about 3 minutes, and wait until the fish eyes are raised.