Steamed mandarin fish

Overview

Mandarin fish, also called aohua fish, is a carnivorous, scaly fish; it belongs to the Lipidae family in taxonomy. Mandarin fish has flat sides, bulging back, thick body and pointed head. It is one of the four famous freshwater fishes in my country. Mandarin fish has tender meat, less spines and more meat. Its meat is in the shape of flaps and tastes delicious. It is really the best fish. The Tang Dynasty poet Zhang Zhihe wrote a famous poem in his "Fishing Song", "Egrets fly in front of Xisai Mountain, peach blossoms flow and mandarin fish are fat", praising this kind of fish.

Tags

• hot dishes
• zhejiang cuisine
• summer recipes
• lunch
• dinner
• chives
• edible oil
• ginger
• light soy sauce
• mandarin fish
• steamed fish with soy sauce
• red pepper
• salt

Ingredients

Steps

1. 1 mandarin fish, about 400 grams

   

2. 2 Remove the lin and internal organs, and cut the flowers with a knife.

   

3. 3 Shred the red pepper, cut the onion into sections, and slice the ginger.

   

4. 4 Rub a little salt all over the fish body, then a little steamed fish soy sauce and light soy sauce. Then add onion and ginger and marinate for 20 minutes.

   

5. 5 Sprinkle with red pepper, steam over boiling water for 8 minutes, then steam over low heat for another 3 minutes. Remove from the pan.

   

6. 6 Pick out the onions, ginger and peppers from the original steamed fish, and drain out the excess steamed fish juice. Put the fresh onion, ginger and pepper back on, take a pot, pour an appropriate amount of cooking oil, heat it up, and pour it evenly over the onion, ginger and pepper.

   

7. 7 Let’s eat!