Steamed Mandarin Fish

How to Steam Mandarin Fish: A Complete Guide

Steamed mandarin fish is a celebrated Chinese dish prized for its delicate flavor and tender texture. Here’s a step-by-step guide to preparing this classic.

First, select a fresh, whole fish (about 1–1.5 kg) with clear eyes and firm flesh. Clean it thoroughly, removing scales,内脏 (viscera), and gills. Make two diagonal slashes on both sides to ensure even cooking. Rub the fish inside and out with 1 teaspoon of salt and 1 tablespoon of Shaoxing wine, then let it marinate for 15 minutes.

Next, prepare aromatics: slice 2 ginger into thin strips, mince 3 cloves of garlic, and chop 2 scallions. Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Place the fish on the basket, stuff the cavity with ginger and scallion stalks, and arrange the remaining ginger and garlic on top.

For the sauce, heat 3 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sesame oil in a small pan until warm. Pour this over the fish.

Steam the fish over high heat for 8–10 minutes (or 12–15 minutes for larger fish) until the flesh is opaque and flakes easily. Garnish with fresh cilantro and extra scallion slices. For a finishing touch, heat 2 tablespoons of cooking oil until smoking, then drizzle over the garnishes to release their aroma.

Serve immediately with steamed rice to savor the dish’s pure, umami-rich flavors. This simple yet elegant preparation highlights the natural sweetness of the fish, making it a favorite for family dinners and festive occasions.