1. Steamed Wuchang fish


Wuchang fish, ginger, green pepper, red pepper, green onion



1. Wash the fish and then lay it out in the shape of a flower, add sliced ​​ginger and green onions and steam for ten minutes.

2. Put the chopped green onion, ginger, green and red pepper on top, pour the tempeh sauce, and cook with oil until it is 80% cooked and then pour the sauce and ingredients on top!

3 Be careful not to steam for too long!


2. Steamed Spicy Wuchang Fish


500 grams of Wuchang fish, 1 green onion, 1 ginger, 2 green peppers, 20 grams of steamed doushi, 10 grams of  sunflower oil, 5 grams of cooking wine, 3 grams of salt.



1. Clean the fishy smell of the Wuchang fish and then marinate it with salt and cooking wine.

2. Prepare two green peppers, one scallion white, and one ginger, wash them all and set them aside.

3. Use a knife to slice lightly on the fish to make it easier for the flavors to penetrate. The ingredients are then all well cut.

4. When the fish is almost done, sprinkle the ginger. Put the fish in the steamer and steam for 10 minutes.

5. Cook the oil in a pot, add the green onion and white chili to the hot oil for up to ten seconds.

6. Put the steamed with doushi in the steamer and stir-fry the seasoning and serve.


3. Braised Wuchang fish in soy sauce

醬燒武昌魚 食譜成品照片


1 Whole Wuchang fish, 3 scallions, 4 ginger slices, 10 garlic (crushed), 1 chili (washed and lightly cut)



Salt, 3 tablespoon of rice wine



3-4 tablespoons of tomato sauce, 1 teaspoon of white sugar



1. Wash the fish, take out the internal organs and scrub the stomach of the fish. After drying with a kitchen paper towel, smear salt and rice wine on both sides and leave it for 20 minutes (without scratching the fish body).

2. Put 2 tablespoons of edible oil, heat up the oil pan, put in all the ingredients and sauté on them high heat until the fragrant smell is released, remove it, set aside for later use.

3. Turn the oil pan to medium heat, gently put the fish in and push it slightly with a spatula (check if it sticks to the pan).

4. Turn over and continue to fry until both sides of the fish are cooked thoroughly (you can pierce with chopsticks, if you can pierce directly, it is already cooked).

5. Pour the tomato sauce, add sugar, add the onion, ginger, garlic and other ingredients that you have prepared beforehand, turn to medium-low heat and cook until the sauce thickens. (If it is too dry, add 1 tablespoon of rice wine for simmering)


4. Microwave Wuchang Fish


1 fresh Wuchang fish



Steamed Fish Soy Sauce

1 teaspoon of table salt

Rice wine

Small onions

Sliced ​​ginger

Cooking oil



1. Rinse your fish with clean water, cut a few times on the fish, thinly slice the ginger, mince the shallots, and set aside;

2. Put the fish in a basin, a touch of salt for seasoning, pour a little rice wine, and then put the prepared ginger slices on the cut fish and marinate for 30 minutes;

3. Put the marinated fish on a microwave-applicable plate (if the plate does not turn, you can cut off the fish tail), and put it in the microwave for 8 minutes;

4 After finishing, take out the fish plate from the microwave, pour a little steamed fish soy sauce on the fish, and sprinkle the chopped green onion on top of the fish;

5 Put a little oil in the wok, heat it up, and pour it on top of the fish.


5. Wuchang fish with green onion and peppercorns



1 Wuchang fish

9.3g of Shredded ginger

10g of Green pepper

15 g of chopped green onion

35g of Pearl River Bridge Steamed Fish Soy Sauce

1.3g of Chicken powder

8g of Fish sauce

1g of white sugar

6.3g of Oyster sauce

2.8g of Cilantro

20g of Purified water

53g of Homemade bacon

16g of Huadiao Wine

10g of Peanut oil



1. First in making the steamed fish soy sauce: Pour the steamed fish soy sauce, oyster sauce, fish sauce, purified water, chicken powder, sugar and coriander into a small bowl.

2. Shred ginger, chopped green onions, and prepare dried green pepper into the sauce.

3. Wash the Wuchang fish and wipe it dry with a paper towel.

4. Slice the homemade bacon into thin slices.

5. Use a knife on the back of the fish, insert the bacon, and sprinkle with ginger.

6. Put the chopsticks under the fish body to vacate the fish so that the steam can pass through. Boil the water and steam the fish on high heat for eight minutes.

7. There are two minutes left to steam the fish. Take another small pot and sauté the fish.

8. Pour homemade steamed fish soy sauce on the fish.

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