Steamed Mandarin Fish

The meat of Mandarin fish is delicate and almost without any rough fiber. The steaming method retains the fresh taste of the fish to the greatest extent. It is tender and smooth like fat and soft like clouds. With a light sip, the fish meat will spread in your mouth.

Ingredients

• 400 gram Mandarin fish
  
• 20 gram Ginger
  
• one green and one red pepper
  
• 10 gram Spring onion
  
• one spoonful of light soy sauce.
  
• 100 grams of cooking oil and appropriate amount of salt.
  

Steps

1. Slice the ginger and set aside.
   
2. Cut the green and red peppers, green onions and ginger into shreds and set aside.
   
3. Put ginger slices on top of the mandarin fish, boil water in a pot, put it on the rack and start steaming for 8 minutes.
   
4. Remove the steamed fish from the pot.
   
5. Pour off the steaming liquid and set aside for later use.
   
6. Place shredded green and red peppers and ginger on the fish.
   
7. Heat oil in a pan until boiling.
   
8. Pour the boiling oil over the shredded green onion and ginger.
   
9. Add a spoonful of soy sauce to the steamed fish soup and mix well.
   
10. Put the mixed soup in a plate
    
11. The fresh and tender mandarin fish is ready.
    

Languages

Gedämpfter Mandarinfisch - Deutsch (German) version
Steamed Mandarin Fish - English version
Pescado mandarín al vapor - Española (Spanish) version
Poisson mandarin à la vapeur - Français (French) version
Ikan Mandarin Kukus - Bahasa Indonesia (Indonesian) version
pesce mandarino al vapore - Italiana (Italian) version
蒸しマンダリンフィッシュ - 日本語 (Japanese) version
찐 만다린 생선 - 한국인 (Korean) version
ปลานึ่งแมนดาริน - แบบไทย (Thai) version
清蒸桂魚 - 香港繁體中文 (Traditional Chinese - Hong Kong) version