Peacock Mandarin Fish
Mandarin fish steamed with rice flour in a fresh green bamboo tube, combining the traditional rice-flour steaming flavor with the delicate aroma of bamboo.
Ingredients
Mandarin fish (gutted, cleaned, drained, cut into 5cm long, 3cm wide, 2cm thick slices)
1
Five-spice powder
10g
Minced scallion
5g
Minced ginger
5g
Raw soy sauce
15g
Chili oil
30g
Doubanjiang (broad bean paste)
20g
Sweet bean sauce
15g
Sesame oil
30g
White pepper powder
to taste
Sichuan peppercorn powder
to taste
Refined salt
to taste
White sugar
to taste
White vinegar
to taste
Cooking wine
to taste
MSG
to taste
Rendered lard
to taste
Cooked rice powder
to taste
Fresh bamboo leaves (for lining bamboo tubes)
as needed
Lotus leaves (for covering fish)
as needed
Fresh green bamboo tubes
10
Instructions
1
Prepare fish slices
Slice the fish open along the belly, remove all internal organs, clean and drain thoroughly. Cut the fish into slices measuring 5cm long, 3cm wide and 2cm thick, rinse once with water, drain and transfer to a large bowl. Add raw soy sauce, doubanjiang, sweet bean sauce, white pepper powder, five-spice powder, Sichuan peppercorn powder, refined salt, white sugar, white vinegar, cooking wine, MSG, sesame oil, chili oil, minced scallion and minced ginger, and mix well. Stir in rendered lard and cooked rice powder until evenly combined, then marinate for 5 minutes to ensure every fish slice is fully coated with rice powder.
2
Steam in bamboo tubes
Line each fresh bamboo tube with a few pieces of fresh bamboo leaves, place 3 marinated fish slices inside, cover with lotus leaves, then seal with the tube lid. Steam over high heat with boiling water for 20 minutes until the fish is fully cooked. Remove and serve each portion of the steamed rice-coated mandarin fish in a green bamboo tube on a serving tray.
