peacock’s pride steamed fish 孔雀开屏清蒸鱼

let this be the pride of your reunion dinner’s table?
让这道孔雀开屏做您大年除夕餐桌上的骄傲？

ingredients

1 blunt-snout bream a.k.a wuchang bream

seasoning (add following according to personal preference)
salt
pepper
chinese wine
scallion, sliced
ginger, sliced

sauce
2 tbsp oyster sauce
half rice bowl of water
scallion, sliced
ginger, sliced

decoration
cucumber, sliced
cherry tomato, sliced
chilli, sliced

食材

武昌鱼 1条

腌料（一个人口味儿适当加入）
盐
胡椒粉
料酒
大葱，切丝
姜，切丝

酱汁
蚝油 2大匙
水，半碗（米饭碗）
大葱，切丝
姜，切丝

收尾
黄瓜，切片
圣女果，切片
辣椒，切圈儿

Directions/做法

clean fish and slice into equal segments (do not cut through)
鱼清理后切割成段（不要切透）

chop away the ends of the fish but do not throw
鱼的尾端切除、待用

marinate fish with seasoning for about 20 mins
将鱼腌制 20分钟

bring a wok of water to boil
蒸锅内的水烧开

spread fish on a big plate and place the ends of the fish on the side of the head
将鱼敞开在碟子上，将鱼尾的小段码在鱼头两侧

place fish into wok to steam for about 12-15 mins over high heat
鱼以大火蒸 12-15分钟

prepare finishing ingredients
准备收尾食材

decorate steamed fish
将收尾食材码到蒸鱼上

stir oyster sauce with water together and prepare sliced scallion and ginger (under sauce ingredients)
蚝油和水混合、酱汁中食材所需的大葱和姜丝准备好

heat frying pan over high heat
炒锅以大火加热

pour in oil once pan has heated up
锅烧热后加入油

add in sliced scallion and ginger, fry till aromatic
加入大葱丝和姜丝、爆香

pour in oyster sauce mixture and stir to mix quickly
倒入蚝油水，快速炒匀

pour sauce onto steamed fish
酱汁淋到蒸鱼上

done! enjoy~~
完成、开餐～