Scallion Oil Mandarin Fish

Method13 steps

1. 1

   Remove the Scales

   处理鱼鳞

   Scrape all the scales off the surface of the mandarin fish, making sure none remain.

   将桂鱼表面所有鳞片刮干净，确保无残留。

   ⏱2 min

   • 💡 Even if you buy a pre-cleaned fish, double-check that all scales are removed.如果是买的处理好的鱼，也要二次检查鱼鳞是否刮净
   
2. 2

   Clean the Cavity

   清理腹腔

   Use kitchen paper to wipe away the blood clinging to the bones and the black membrane inside the fish's belly.

   用厨房纸将鱼肚子里的贴骨血和黑膜擦干净。

   ⏱1 min

   • 💡 Blood clinging to the bones affects the texture, and the black membrane is the main source of fishy odor.贴骨血影响口感，黑膜是腥味的主要来源
   
3. 3

   Remove the Mucus

   去除黏液

   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.

   用菜刀在鱼身表面来回刮几次去除黏液，然后用清水冲洗内外。

   ⏱2 min

   • 💡 Scraping off the mucus further reduces the fishy smell.刮掉黏液能进一步减少鱼腥味
   
4. 4

   Score the Fish

   鱼身改刀

   Pat the fish dry. Starting from the gills, make a vertical cut every 3cm, cutting down to the spine. Repeat on both sides.

   擦干鱼身水分，从鱼鳃边开始每隔3cm纵向划一刀，深达脊椎骨，双面同理。

   ⏱3 min

   • 💡 Scoring helps the fish absorb flavor and cook evenly.改刀有助于入味和受热均匀
   
5. 5

   Prepare Ginger Slices

   准备姜片

   Peel the ginger and slice it into 3mm-thick slices.

   姜去皮切成3mm厚的姜片。

   ⏱2 min

   • 💡 Peeling the ginger gives a cleaner flavor.去皮姜片味道更纯净
   
6. 6

   Prepare the Aromatics

   准备辅料

   Cut the bird's eye chili into 2mm rounds or 1mm strips; cut the scallion into 3cm segments, splitting the thicker scallions in half.

   小米辣切2mm圆片或1mm丝；小葱切3cm段，粗葱从中劈开。

   ⏱2 min

   • 💡 Splitting the scallion segments releases more scallion aroma.葱段劈开更容易激发出葱香
   
7. 7

   Massage and Marinate

   按摩腌制

   Add salt and cooking wine (Shaoxing). Wearing gloves, massage the whole fish for 1 minute to ensure even coating.

   加入盐和料酒，戴手套对鱼全身按摩1分钟，确保涂抹均匀。

   ⏱1 min

   • 💡 Massaging helps the salt penetrate better.按摩能让盐分更好渗透
   
8. 8

   Stuff with Ginger and Marinate

   塞姜腌制

   Tuck a ginger slice into each cut, place 3 slices inside the belly, and marinate for 10 minutes.

   在每个刀口塞入姜片，腹中放3片，腌制10分钟。

   ⏱10 min

   • 💡 Avoid marinating too long, as it can reduce the freshness.建议不要腌制太久，以免降低鲜度
   
9. 9

   Prepare the Steamer

   准备蒸锅

   Bring 5L of water to a boil in the steamer, then place the bamboo steamer on top.

   蒸锅加5L水烧开，放上蒸笼。

   ⏱5 min

   • 💡 Be sure to steam only after the water is boiling.一定要水开后再上锅蒸
   
10. 10

    Pre-Steaming Cleanup

    蒸前二次处理

    Pour off the liquid and cooking wine released during marinating, wash the inside and outside of the fish, and pat dry with kitchen paper.

    倒掉腌制出的水分和料酒，洗净鱼身内外并用厨房纸擦干。

    ⏱2 min

    • 💡 Patting off moisture prevents the steamed fish from becoming too watery.擦干水分能避免蒸出来的鱼水汽过重
    
11. 11

    Steam the Fish

    上锅蒸制

    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.

    重新在刀口和腹部塞入姜片，平放盘中，中火蒸20分钟。

    ⏱20 min

    • 💡 Adjust the steaming time slightly depending on the size of the fish.蒸制时间视鱼的大小可微调
    
12. 12

    Drizzle Soy Sauce and Plate

    淋豉油摆盘

    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.

    取出蒸盘，保留盘中鱼汤，淋上10g蒸鱼豉油，撒上葱段和小米辣。

    ⏱1 min

    • 💡 The fish broth in the plate is the essence of the umami—don't pour it out.盘中的鱼汤是鲜味精华，千万不要倒掉
    
13. 13

    Heat and Pour the Oil

    熬油泼油

    Slowly heat vegetable oil over low heat in an iron wok for 5 minutes, then drizzle evenly over the fish.

    铁锅中小火慢熬植物油5分钟，然后均匀淋在鱼身上。

    ⏱5 min

    • 💡 Don't heat the oil over high heat, or it will evaporate too quickly and burn.不要用大火熬油，否则挥发过快且容易糊