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Steamed fish is a must on the New Year’s Eve dinner table. If you want the fish to be fresh, tender and delicious , marinating it with salt and cooking wine is wrong. Hello everyone, I am Chef A Dou. Today I will share with you how to make steamed mandarin fish. Marinate it in the most traditional way. And I will reveal to you how to make hotel-grade steamed fish sauce. The fish is original and tender. Prepare a freshly slaughtered mandarin fish. Wash it first to remove the blood on the surface . Also clean the abdominal cavity of the mandarin fish and its fins. It is very sharp . When cleaning, you must be careful not to get stuck. There is a lot of mucus on the surface of the mandarin fish. If you wash it directly, it will be difficult to wash it off . Put it on the chopping board. We use a straight knife to scrape off the mucus on the surface of the mandarin fish and also scrape off some that have not been removed. The fish scales and mucus are also very fishy. After scraping them off , we use running warm water to carefully clean the surface and fins of the mandarin fish. This will reduce its fishy smell by half. After cleaning, place it on the chopping board and then cut it. The skin is very clean and does not feel slippery to the touch. Because the mandarin fish I bought is relatively small, it is very easy to change the knife. You only need to make a knife near the dorsal fin and follow its direction and make a knife across the back of the fish. This is where the mandarin fish meat is thickest. Turn it over and cut it again on the other side. Just cut it like this. This way it will be easier to steam after processing. First, put it in a plate for later use . Next, we will start marinating fish and prepare a few fish. Clean them. Cut off the roots of the shallots and cut them into small sections with a knife. Separate the green and white scallions. Put the green part into a bowl and set aside. Cut some shredded ginger and put it together with the green onions . Add half a bowl of water to the bowl. Grab the green onion and ginger with your hands and squeeze out as much juice as possible. After grabbing them, pour them and the juice into the plate with the mandarin fish, just enough to cover half of the fish. Then stuff the green onion and ginger into your stomach and leave it aside to marinate at least. After 20 minutes and 5 minutes, we turn it over and marinate the other side. Remember to turn the fish a few more times during the marinating process . This will make the marinating effect better. While waiting for the marinating time, we prepare other auxiliary ingredients. First, cut some colorful shreds and prepare a small section. Stand the green onion up and cut it in half from the middle. Then take out the heart and whiten the green onion. We only use the outer two layers and then cut it into thin shreds. Try to cut the shreds as thin as possible. The finer the cut, the better. Cut them all. After that , break it up and prepare some fresh green onion leaves. Or cut it into two parts vertically. Then turn the leaves over and use a knife to scrape off the white substance on the back. This white substance is very sticky like glue . Try to scrape them clean. Scrape it clean and then cut it into thin strips. It will roll up before soaking in water . Prepare a cleaned red pepper. First remove its stem. Then cut it in half and pick out half of the red pepper that is relatively flat. Cut off some of the irregularities at both ends and flatten the blade to remove the tendons and thick meat on the back. Then scrape them with a straight knife to flatten them , then use a knife to cut them into thin strips . Prepare some cleaned coriander , cut the root flat and then cut it. The coriander I bought is relatively thin , so I don’t need to change the knife. Finally, we cut some ginger shreds. After all the colorful shreds are ready, soak them. Prepare a plate of clean water. Pour the colorful shreds in and soak them. Use chopsticks to press them into the water. Soak for 5 minutes and all the things that need to be rolled are rolled up , then take them out and put them on the fish later. Then we prepare the ingredients for hotel-level steamed fish sauce: shredded ginger 15g white shallots 15g shredded shiitake mushrooms 20 Grams of coriander, 10 grams of green onions, 20 grams of shredded carrots, 20 grams of shredded onions, 20 grams of dried dried shrimps, 3 grams of licorice, one gram. After doing these things, our mandarin fish has also been marinated. Arrange the scallions and ginger slices on another plate and evenly distribute them. Spread it out , wash the mandarin fish and place it on top of the ginger slices and scallions. We need to arrange the fish neatly and place it in the middle. The next step is to steam the fish . Prepare a steamer, bring up the pot and boil the water. When the water is almost boiling, adjust it first. Turn the heat to low and then put the steaming fish plate in. My steaming fish plate is too big and can only be stuck on the edge . Then cover the lid and turn on the maximum heat. The water in the pot will boil immediately. After the steam is turned on, keep the heat without opening the lid until it is full. Steaming time is about 8 minutes. The specific time depends on the size of the fish. When the time is up, immediately turn off the heat and simmer for a few more minutes. While steaming the fish, we will start making steamed fish sauce in another pot . Add 200 grams of water to the pot to boil all the fish sauce. Pour in all the ingredients and bring to a boil over high heat. After the water boils, cover the lid and simmer over low heat for 10 minutes to infuse their fragrance into the water. When the time is up, open the lid and use a slotted spoon to remove the residue. Add a tablespoon of steamed fish soy sauce , about 50 grams. Add about 20 grams of oyster sauce , add some pepper, add some sugar, stir them evenly with a spoon while heating, and immediately turn off the heat after boiling. Next, we open the lid and take out the steamed fish. The steamed water is very fishy, ​​so be sure to pour it away . Then spread the colorful silk on the body of the fish, and pinch off the ginger slices and green onions at both ends. Heat the oil in a pan until it reaches 200 degrees. Then pour the hot oil evenly on the colorful silk to stimulate their fragrance, which means that the five blessings are coming and the colorfulness will come. Pour the steamed fish sauce on the four empty corners of the plate. Here I would like to remind you that the steamed fish sauce should not be poured directly on the fish to ensure that the fish is always fresh and tender during the eating process and will not be too salty. A portion of it is tender and delicious. The steamed mandarin fish is done. I am Chef A Dou. I wish you and your family good health , all the best , and prosperity.