Steamed mandarin fish

Overview

Sweet-scented osmanthus fish belongs to the genus Siniperidae. The body is tall and flat on the sides, with a bulging back. The mouth is large, with the lower jaw obviously longer than the upper jaw. There are small teeth of different sizes on the upper and lower jaws, vomers, and oral bones. The posterior edge of the anterior operculum is serrated, with 4 large spines on the lower edge; and the posterior edge of the posterior operculum has 2 large spines. The head is scaly and the scales are small; the lateral line curves upward along the dorsal arc. The dorsal fin is divided into two parts, connected to each other, with hard spines at the front and soft fins at the back. The body is yellow-green, the abdomen is gray-white, and there are irregular dark brown spots and patches on the sides of the body; there is a narrow black band from the snout through the orbit to the front and bottom of the dorsal fin

Tags

• private kitchen
• cornstarch
• mandarin fish
• chopped green onion
• ginger slices
• salt
• soy sauce

Ingredients

Steps

1. 1 When you buy the sweet-scented osmanthus fish, remove the intestines, cut the fish body into several cuts, and wash it.

   

2. 2 Add cornstarch and salt.

   

3. 3 Add green onions and ginger slices.

   

4. 4 Put it in a steamer, boil the water and steam over medium heat for 10 minutes.

   

5. 5 Cut the garlic into minced garlic, place it on a plate, sprinkle with soy sauce, and garnish with some chopped green onions.

   

6. 6 Just slide the steamed mandarin fish over the plate with chopped green onion.