Steamed Mandarin Fish

Method3 steps

1. 1

   Prep the Ingredients

   食材预处理

   Remove the gills, internal organs, and scales from the Mandarin fish, and scrape off the surface slime. Score the fish body, then place ginger slices and a little lard on it. Set chopsticks at the bottom of the plate to prop up the fish. Cut the scallion (white part), scallion, and red pepper into thin strips and soak them in water to set aside.

   鳜鱼去鳃内脏及鳞，刮除表面粘液；鱼身打花刀，放姜片和少许猪油；盘底垫筷子支撑鱼身；将大葱、小葱、红椒切丝泡水备用。

   ⏱10 min

   • 💡 The fish fins are sharp and can cut you — it's best to trim them off with scissors first.鱼鳍尖锐易伤人，建议先用剪刀剪掉
   • 💡 Placing chopsticks under the plate lets steam circulate for more even cooking.盘底垫筷子是为了让蒸汽循环，受热更均匀
   
2. 2

   Steam the Fish on High Heat

   大火蒸鱼

   Add plenty of water to the steamer. Once the water is boiling, place the Mandarin fish in, cover, and steam on high heat for 8–10 minutes.

   蒸锅加足量水，水开后放入鳜鱼，盖盖大火蒸制 8 - 10 分钟。

   ⏱10 min

   • 💡 The secret to steamed fish: plenty of water, strong steam, and high heat.蒸鱼秘诀：汽大火足
   • 💡 Adjust the time according to the size of the fish.根据鱼的大小适当调整时间
   
3. 3

   Sizzle the Oil and Season

   泼油调味

   Heat cooking oil in a separate wok until it begins to smoke. Pour off the excess liquid from the steamed fish plate and remove the ginger slices. Arrange the scallion and red pepper strips on top, drizzle the hot oil evenly over the strips, and finally pour in the light soy sauce.

   另起锅将食用油烧至冒烟；倒掉蒸鱼盘中的多余水分，去除姜片，码上葱丝红椒丝，将热油均匀浇在丝上，最后倒入生抽。

   ⏱3 min

   • 💡 The oil must be hot enough to smoke to bring out the scallion aroma.油温一定要高到冒烟，才能激发出葱香味
   • 💡 The steaming liquid is fishy — always pour it off.蒸鱼水腥味重，必须倒掉