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Chrysanthemum-flower fish
Chrysanthemum-flower fish
Chrysanthemum-flower fish is a dish that originated in Sichuan cuisine in China. It is a visually stunning and delicious dish where the fish is carefully sliced to resemble a blooming chrysanthemum flower. The slices are then marinated and steamed, often served with a flavorful sauce made from soy sauce, ginger, garlic, and other seasonings. It is a popular and impressive dish often served at special occasions or high-end restaurants
Ingredients
- 1 whole fresh fish (such as sea bass or tilapia), cleaned and scaled
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 green onions thinly sliced
- 2 tablespoons vegetable oil
- Fresh cilantro leaves for garnish if desired
Instructions
- Make diagonal cuts on both sides of the fish, about 1 inch apart, to create a flower-like pattern. Be careful not to cut all the way through the fish.
- In a small bowl, mix together soy sauce, Shaoxing wine, ginger, garlic, sugar, salt, and pepper to create a marinade.
- Rub the marinade all over the fish, making sure to get it into the cuts you made.
- Place the fish on a steaming plate and sprinkle the green onions on top.
- Fill a wok or large pan with water and bring to a boil. Place the steaming plate with the fish into the wok, cover, and steam for about 15-20 minutes, or until the fish is cooked through.
- In a small saucepan, heat the vegetable oil until hot. Carefully pour the hot oil over the fish to release the aromas.
- Garnish with fresh cilantro leaves before serving.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 103kcal (5%)Carbohydrates: 13g (4%)Protein: 5g (10%)Fat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gCholesterol: 1mgSodium: 2018mg (88%)Potassium: 214mg (6%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 240IU (5%)Vitamin C: 7mg (8%)Calcium: 42mg (4%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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