---
title: "Scallion Oil Mandarin Fish (葱油桂鱼)"
description: "Scallion Oil Mandarin Fish is a home-style steamed dish with a rich scallion aroma and tender fish flesh. It has a light Chinese flavor and suits diners from all regions. Mandarin fish is rich in high-quality protein and unsaturated fatty acids. After careful deodorizing, the fish retains its freshness and nutrition. The method is very beginner-friendly with a high tolerance for error—as long as you follow the steps, it is basically fail-proof."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_cong-you-gui-yu.jpg"
url: "https://cookbook.cn-trending.com/r/aquatic_cong-you-gui-yu/"
---

# Scallion Oil Mandarin Fish

**葱油桂鱼 · cōng yóu guì yú**

> Time: 45 min · Difficulty: Hard · Calories: 311 kcal · Serves: 2 servings · Category: [Seafood](https://cookbook.cn-trending.com/c/aquatic/) (水产)

Scallion Oil Mandarin Fish is a home-style steamed dish with a rich scallion aroma and tender fish flesh. It has a light Chinese flavor and suits diners from all regions. Mandarin fish is rich in high-quality protein and unsaturated fatty acids. After careful deodorizing, the fish retains its freshness and nutrition. The method is very beginner-friendly with a high tolerance for error—as long as you follow the steps, it is basically fail-proof.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_cong-you-gui-yu.jpg)

## Ingredients

- 500 g Mandarin fish (桂鱼) — per serving
  - Tip: It is recommended to buy a pre-cleaned fish, and try to avoid one with the organs still inside.
- 1 stalk (about 30 cm) Scallion (小葱) — per serving
  - Tip: Choose slightly thicker scallions.
- 2 pieces Bird's eye chili (小米辣) — per serving
  - Tip: Used for garnish and flavor.
- 50 g Ginger (姜) — per serving
  - Tip: About the size of an egg.
- 25 g Cooking wine (Shaoxing) (料酒) — per serving
  - Tip: Used to remove the fishy smell.
- 15 g Vegetable oil (植物油) — per serving
  - Tip: Used for the final oil pour.
- 8 g Salt (盐) — per serving
  - Tip: Used for massaging and marinating.
- 10 g Seasoned soy sauce for seafood (蒸鱼豉油) — per serving
  - Tip: The core of the seasoning.
- 5 L Water (清水) — per serving
  - Tip: Used for steaming and rinsing.

## Tools

Bamboo steamer, Steamer, Iron wok, Cutting board, Cleaver / chef's knife, Peeler, Plastic plate / basin, Disposable gloves, Kitchen paper, Fish steaming plate, Plate gripper

## Method (13 steps)

1. **Remove the Scales** — Scrape all the scales off the surface of the mandarin fish, making sure none remain.
   - Duration: 2 min
   - Tip: Even if you buy a pre-cleaned fish, double-check that all scales are removed.
   ![Step 1: Remove the Scales](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cong-you-gui-yu/step_1.jpg)
2. **Clean the Cavity** — Use kitchen paper to wipe away the blood clinging to the bones and the black membrane inside the fish's belly.
   - Duration: 1 min
   - Tip: Blood clinging to the bones affects the texture, and the black membrane is the main source of fishy odor.
   ![Step 2: Clean the Cavity](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cong-you-gui-yu/step_2.jpg)
3. **Remove the Mucus** — Use a cleaver / chef's knife to scrape the surface of the fish back and forth several times to remove the mucus, then rinse the inside and outside with water.
   - Duration: 2 min
   - Tip: Scraping off the mucus further reduces the fishy smell.
   ![Step 3: Remove the Mucus](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cong-you-gui-yu/step_3.jpg)
4. **Score the Fish** — Pat the fish dry. Starting from the gills, make a vertical cut every 3cm, cutting down to the spine. Repeat on both sides.
   - Duration: 3 min
   - Tip: Scoring helps the fish absorb flavor and cook evenly.
   ![Step 4: Score the Fish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cong-you-gui-yu/step_4.jpg)
5. **Prepare Ginger Slices** — Peel the ginger and slice it into 3mm-thick slices.
   - Duration: 2 min
   - Tip: Peeling the ginger gives a cleaner flavor.
   ![Step 5: Prepare Ginger Slices](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cong-you-gui-yu/step_5.jpg)
6. **Prepare the Aromatics** — Cut the bird's eye chili into 2mm rounds or 1mm strips; cut the scallion into 3cm segments, splitting the thicker scallions in half.
   - Duration: 2 min
   - Tip: Splitting the scallion segments releases more scallion aroma.
   ![Step 6: Prepare the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cong-you-gui-yu/step_6.jpg)
7. **Massage and Marinate** — Add salt and cooking wine (Shaoxing). Wearing gloves, massage the whole fish for 1 minute to ensure even coating.
   - Duration: 1 min
   - Tip: Massaging helps the salt penetrate better.
   ![Step 7: Massage and Marinate](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cong-you-gui-yu/step_7.jpg)
8. **Stuff with Ginger and Marinate** — Tuck a ginger slice into each cut, place 3 slices inside the belly, and marinate for 10 minutes.
   - Duration: 10 min
   - Tip: Avoid marinating too long, as it can reduce the freshness.
   ![Step 8: Stuff with Ginger and Marinate](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cong-you-gui-yu/step_8.jpg)
9. **Prepare the Steamer** — Bring 5L of water to a boil in the steamer, then place the bamboo steamer on top.
   - Duration: 5 min
   - Tip: Be sure to steam only after the water is boiling.
   ![Step 9: Prepare the Steamer](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cong-you-gui-yu/step_9.jpg)
10. **Pre-Steaming Cleanup** — Pour off the liquid and cooking wine released during marinating, wash the inside and outside of the fish, and pat dry with kitchen paper.
   - Duration: 2 min
   - Tip: Patting off moisture prevents the steamed fish from becoming too watery.
   ![Step 10: Pre-Steaming Cleanup](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cong-you-gui-yu/step_10.jpg)
11. **Steam the Fish** — Tuck fresh ginger slices into the cuts and belly again, lay the fish flat on a plate, and steam over medium heat for 20 minutes.
   - Duration: 20 min
   - Tip: Adjust the steaming time slightly depending on the size of the fish.
   ![Step 11: Steam the Fish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cong-you-gui-yu/step_11.jpg)
12. **Drizzle Soy Sauce and Plate** — Remove the steaming plate, keep the fish broth in the plate, drizzle over 10g of fish steaming soy sauce, and sprinkle with scallion segments and bird's eye chili.
   - Duration: 1 min
   - Tip: The fish broth in the plate is the essence of the umami—don't pour it out.
   ![Step 12: Drizzle Soy Sauce and Plate](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cong-you-gui-yu/step_12.jpg)
13. **Heat and Pour the Oil** — Slowly heat vegetable oil over low heat in an iron wok for 5 minutes, then drizzle evenly over the fish.
   - Duration: 5 min
   - Tip: Don't heat the oil over high heat, or it will evaporate too quickly and burn.
   ![Step 13: Heat and Pour the Oil](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cong-you-gui-yu/step_13.jpg)

## Tips

- This recipe has a high tolerance for error and suits a variety of tastes.
- The fish is not limited to mandarin fish; sea fish such as sea bass or turbot can be substituted.
- Freshwater fish are not recommended, as they carry a relatively higher risk of parasites.
- The mucus, black membrane, and blood clinging to the bones are the main sources of fishy odor—be sure to clean them thoroughly.

## Overview image

![Scallion Oil Mandarin Fish — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_cong-you-gui-yu_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/aquatic/葱油桂鱼/葱油桂鱼.md

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---

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The method is very beginner-friendly with a high tolerance for error—as long as you follow the steps, it is basically fail-proof. 葱油桂鱼是一道葱香浓郁、鱼肉鲜嫩的家常蒸菜，属于中式清淡口味，适合各地人群。桂鱼富含优质蛋白和不饱和脂肪酸，经过精细去腥处理，保留了鱼肉的鲜美与营养。做法对新手十分友好，容错性高，只要按步骤操作，基本零失败。","recipeCategory":"Seafood / 水产","recipeCuisine":["Chinese"],"keywords":"Scallion oil, Mandarin fish, Steamed, Home-style, High Protein, Light, 葱油, 桂鱼, 清蒸, 家常菜, 高蛋白, 清淡","inLanguage":["en","zh-Hans"],"author":{"@type":"Organization","name":"Anduin2017 / HowToCook contributors"},"isAccessibleForFree":true,"license":"https://unlicense.org/","image":["https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_cong-you-gui-yu.jpg"],"nutrition":{"@type":"NutritionInformation","calories":"311 kcal"},"totalTime":"PT45M","recipeYield":"2 servings","recipeIngredient":["500 g Mandarin fish","1 stalk (about 30 cm) Scallion","2 pieces Bird's eye chili","50 g Ginger","25 g Cooking wine (Shaoxing)","15 g Vegetable oil","8 g Salt","10 g Seasoned soy sauce for seafood","5 L Water"],"recipeInstructions":[{"@type":"HowToStep","name":"Remove the Scales","text":"Scrape all the scales off the surface of the mandarin fish, making sure none remain.","url":"https://cookbook.cn-trending.com/r/aquatic_cong-you-gui-yu/#step-1","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cong-you-gui-yu/step_1.jpg"},{"@type":"HowToStep","name":"Clean the Cavity","text":"Use kitchen paper to wipe away the blood clinging to the bones and the black membrane inside the fish's belly.","url":"https://cookbook.cn-trending.com/r/aquatic_cong-you-gui-yu/#step-2","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cong-you-gui-yu/step_2.jpg"},{"@type":"HowToStep","name":"Remove the Mucus","text":"Use a cleaver / chef's knife to scrape the surface of the fish back and forth several times to remove the mucus, then rinse the inside and outside with water.","url":"https://cookbook.cn-trending.com/r/aquatic_cong-you-gui-yu/#step-3","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cong-you-gui-yu/step_3.jpg"},{"@type":"HowToStep","name":"Score the Fish","text":"Pat the fish dry. 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