Mandarin fish 1.1 pounds Onions, ginger and garlic Appropriate amount
Peanut oil Appropriate amount Fresh soy sauce Appropriate amount
How to make steamed mandarin fish Eating lightly is healthier - Illustration of how to make Cantonese steamed mandarin fish 1

Step 1

Prepare a lively mandarin fish, scrape the scales, remove the internal organs and wash it. Use a long plate for steaming fish. Spread a few slices of ginger on the plate and put the fish. Remember that the mandarin fish is very fresh and tender, so there is no need to cut the fish. Chop onion, ginger and garlic and set aside. Eating lightly is healthier - Illustration of how to make Cantonese steamed mandarin fish 2

Step 2

Bring the water to a boil, add the fish, cover and steam for 15 minutes. Eating lightly is healthier - Illustration of how to make Cantonese steamed mandarin fish 3

Step 3

After steaming, pour the steamed fish soup into a small bowl and set aside. When making condiments, you should still put the fish in the pot and cover it to avoid getting fishy when it is cold. Eating lightly is healthier - Illustration of how to make Cantonese steamed mandarin fish 4

Step 4

Pour out the fish sauce Eating lightly is healthier - Illustration of how to make Cantonese steamed mandarin fish 5

Step 5

Heat the pan, add more oil than cooking, add onion, ginger and garlic and sauté until fragrant Eating lightly is healthier - Cantonese steamed mandarin fish recipe illustration 6

Step 6

Pour in fish sauce Eating lightly is healthier - Illustration of how to make Cantonese steamed mandarin fish 7

Step 7

Pour in the steamed fish soy sauce and wait until the soup boilsEating lightly is healthier - Illustration of how to make Cantonese steamed mandarin fish 8

Step 8

Pour it over the fish while it's still hot Eating lightly is healthier - Illustration of how to make Cantonese steamed mandarin fish 9

Step 9

It’s done. You must eat it while it’s hot. It’s fresh, sweet, delicate, and delicious. Cooking tips for steamed mandarin fish

Be sure to add more oil and salt when frying condiments. In Cantonese steamed fish, peanut oil must be added to make it fragrant. Do not let the fish cool before adding condiments.