Steamed Mandarin Fish

Name: Steamed Mandarin Fish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 (approx. 750 g) Mandarin fish (cleaned, split from head to tail, score the fish back every 2.5 cm diagonally, cut deep to the bone); 3 slices (25 g) Cooked ham; 6 slices (60 g) Cooked bamboo shoots (blanched in boiling water); 3 Soaked large shiitake mushrooms (blanched in boiling water); 2.5 g Fine salt; 1.5 g MSG; 25 g Shaoxing wine; 10 g Cooked chicken oil (for drizzling sauce); 2.5 g Sliced ginger; 1 Scallion knot; to taste Clear broth (for making drizzling sauce)

A traditional dish from Zhejiang, featuring mandarin fish that is gently steamed and served with slices of ham and bamboo shoots. It has a light, elegant appearance and a fragrant, savory flavor.

40 min

Easy

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Ingredients

Mandarin fish (cleaned, split from head to tail, score the fish back every 2.5 cm diagonally, cut deep to the bone) 1 (approx. 750 g)

Cooked ham 3 slices (25 g)

Cooked bamboo shoots (blanched in boiling water) 6 slices (60 g)

Soaked large shiitake mushrooms (blanched in boiling water) 3

Fine salt 2.5 g

MSG 1.5 g

Shaoxing wine 25 g

Cooked chicken oil (for drizzling sauce) 10 g

Sliced ginger 2.5 g

Scallion knot 1

Clear broth (for making drizzling sauce) to taste

Instructions

Prepare the mandarin fish

Clean the mandarin fish and place it flat on a cutting board. Split it from head to tail with a knife, then score the fish back diagonally every 2.5 cm, cutting deep to the bone.

Arrange on plate

Take a large rectangular plate, place the mandarin fish in it, add Shaoxing wine, sliced ginger, scallion knot, and cooked ham slices.

Steam

Steam in a steamer for 15 minutes. After taking out of the steamer, remove the scallion knot and sliced ginger, pour the original cooking juice into a small bowl.

Prepare toppings

Blanch the shiitake mushrooms and bamboo shoot slices in boiling water. Place 3 bamboo shoot slices on each side of the fish, alternate cooked ham slices with bamboo shoot slices, and cover the bamboo shoots with shiitake mushrooms.

Drizzle sauce

Pour the original cooking juice into a wok, add clear broth, MSG, fine salt, and cooked chicken oil, bring to a boil, then drizzle over the fish and serve.