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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe for steamed perch brings out the delicate flavors of the fish with a combination of aromatics and spices. The perch is steamed until tender, then topped with ginger, garlic, bell pepper, and millet chili peppers. A drizzle of hot oil releases a fragrant aroma, while steamed fish soy sauce adds depth to the dish. Optional sweet and sour sauce can be added for a touch of tanginess.
Full Preparation Process
1. Scrape off all fish...
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Step 1
Prepare one freshly killed river perch, around 600 grams in weight.
Make several cuts on both sides of the perch.
Step 2
Clean the perch thoroughly, then cut off the fish head and tail.
Put the fish into a steamer and steam on high heat for 15 minutes until the fish is tender and cooked through.
Step 3
Cut the perch open from the back, do not cut through the belly completely. Slice the fish body into even sections while keeping the belly connected.
Take the steamed fish out of the steamer. Arrange ginger shreds, garlic shreds, and bell pepper shreds on the neck of the fish head.
Step 4
Season the fish with 10g salt, 20g rice wine, 20g steamed fish soy sauce, a dozen Sichuan peppercorns, 1 star anise and a little green onion shreds. Marinate for 30 minutes.
Place millet chili peppers on top of the aromatics, pour hot oil over them to bring out the fragrant aroma.
Step 5
Lay ginger slices and ham slices on the bottom of a plate. Arrange the marinated perch on top to form a peacock shape. Put the plate into a steamer, steam over high heat for 10 to 15 minutes after the water boils fully.
Drizzle steamed fish soy sauce over the fish. Add sweet and sour sauce if you like, then serve.
Step 6
Heat cooking oil in a pan, add Sichuan peppercorns and fry over low heat for 2 to 3 minutes to make fragrant peppercorn oil.
Step 7
Take the steamed perch out of the steamer. Cut ginger into fine shreds, cut garlic into 10cm long sections, flatten with the side of a knife then shred finely. Flatten sweet bell pepper and cut into thin strips. Place all prepared aromatics together around the fish head and neck.
Step 8
Put millet chili peppers on top of the aromatics. Pour hot peppercorn oil over them to bring out the rich aroma. Drizzle steamed fish soy sauce over the whole fish. Add sweet and sour sauce if preferred, then serve.
If you prefer sweet and sour flavor, you can drizzle the homemade sweet and sour sauce on top.
Sweet and Sour Sauce Recipe
1 tbsp tomato ketchup
2 tbsp light soy sauce
3 tbsp white sugar
4 tbsp mature vinegar
5 tbsp clean water, mix well together
Cooking Instructions
Heat oil in a pan, pour in the mixed sauce, simmer on low heat until thickened.
This sauce has a perfect sweet and sour taste, ideal for all kinds of sweet-and-sour dishes.
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Use fresh perch for the best flavor and texture.
Pouring hot oil over the aromatics helps release their fragrance and enhances the dish.
Adjust the amount of millet chili peppers based on your spice tolerance.
Can I use a different type of fish?
Yes, you can substitute perch with other white fish like sea bass or tilapia.
What can I use instead of steamed fish soy sauce?
You can use regular soy sauce mixed with a bit of sugar and water as a substitute.
Do I need to use sweet and sour sauce?
No, sweet and sour sauce is optional and can be omitted if you prefer a simpler flavor profile.
How do I know the fish is cooked?
The fish is cooked when the flesh is opaque and easily flakes with a fork.
Can I steam the fish without a steamer?
Yes, you can use a large pot with a steaming rack or a plate elevated on a trivet.
I share authentic traditional Chinese homemade food recipes, including desserts, tea drinks, snacks and classic folk cuisine. All recipes are for personal homemade learning and DIY practice.
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