Steamed fish with peels - Aged Mandarin Peel

Ah... The ever so classic steamed fish is a staple of Chinese and Cantonese cuisine. Utilizing the freshest fish and some very basic ingredients; steaming it allows for more flavour to permeate through! Steamed fish is so commonly eaten at the dinner table with fishes of all sizes, shapes and colours making appearances. This can include the ever so ugly monk fish or even your basic run of the mill sole! Regardless of the fish it is mainly served with ginger and some green herbs. Not only that but the whole fish is served including the fish head which stereotypically also puts off many people as well though most Eastern cultures are more accustomed to it. With natural balances, adding the aged mandarin peel allows the steaming and flavours to elevate just enough. This will allow it add a slight new dimension and give it some more health benefits all the while.

The health benefits are extremely beneficial with Aged Mandarin Peel accounting for vitamin a, c and even anti-oxidants. This can strengthen your liver and spleen, all the while replenishing your qi according to Traditional Chinese Medicine. Not only that but it aids with throat issues such as phlegm and coughs, aid with skin care and skin damage, and even reduce aging! Ginger helps many digestion issues, and can prevent heart issues, cancer, diabetes and more! Furthermore it is also a strong anti-inflammatory and an aid with weight-loss. Spring onion contains many vitamins to round it off and also fibre which can help with lowering cholesterol among others! Give this traditional recipe a try down below!

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-Fish(Sea Bass is what we used, sole is most famously used with the peel)

-2/3 oranges amount Aged Mandarin/tangerine peel

-equal amounts of ginger and spring onion (how much is up to your discretion)

-oil

-sweet soy sauce

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Recipe

1.Using a steam pot, or any other method of steaming on a dish; steam your fish with the aged mandarin peels on top of it for around 10-13 minutes depending on the size

2.Julienne (or slice thinly) all your ginger, spring onion

3.Boil some oil in a pan and also cook the ginger and spring onion with it (not so much oil that it would completely overwhelm the fish)

4.Pour the oil once the ginger and onion are fragrant, pour it over your fish when you take it out

5.In your pan which is still warm, pour some sweet soy sauce (just enough to accent the fish) in it.Then once it is warmer or hot; drizzle it over the fish!

6.Serve!