Steamed Mandarin Fish

Name: Steamed Mandarin Fish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 (500 g) Mandarin fish (cleaned, scaled, gutted, washed, scored on both sides); 6 Dried shrimp (for placing on the fish); 2 slices Soaked dried mushroom slices (for placing on the fish); 45 g Winter bamboo shoot slices (for placing on the fish); to taste Scallions (cut into sections, for placing on the fish and removing after steaming); to taste Ginger slices (for placing on the fish and removing after steaming); 12.5 g Shaoxing wine (for seasoning); 12.5 g Sugar (for seasoning); to taste Soy sauce (for seasoning); to taste Salt (for seasoning); 165 g Clear broth (for steaming); 45 g Lard (placed on the fish for aroma)

A Fujian-style steamed fish dish. Mandarin fish is scored in a cross-hatch pattern and steamed together with shiitake mushrooms and bamboo shoot slices, preserving the fish's tender texture and delicate natural flavor.

30 min

Easy

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Ingredients

Mandarin fish (cleaned, scaled, gutted, washed, scored on both sides) 1 (500 g)

Dried shrimp (for placing on the fish) 6

Soaked dried mushroom slices (for placing on the fish) 2 slices

Winter bamboo shoot slices (for placing on the fish) 45 g

Scallions (cut into sections, for placing on the fish and removing after steaming) to taste

Ginger slices (for placing on the fish and removing after steaming) to taste

Shaoxing wine (for seasoning) 12.5 g

Sugar (for seasoning) 12.5 g

Soy sauce (for seasoning) to taste

Salt (for seasoning) to taste

Clear broth (for steaming) 165 g

Lard (placed on the fish for aroma) 45 g

Instructions

Preparing the fish

Clean the mandarin fish, remove the scales, gut it, and wash it thoroughly. Briefly blanch it in a pot of boiling water, then remove and scrape clean. Score both sides of the fish in a crosshatch pattern and place it on a plate.

Layering ingredients and steaming

Spread the mushroom slices, winter bamboo shoot slices, dried shrimp, scallions, ginger, and lard over the top of the fish, then add the salt, sugar, Shaoxing wine, soy sauce, and clear broth. Steam in a steamer until fully cooked. Remove the scallions and ginger before serving.