Steamed Fish with Chrysanthemum

(Recipe provided by)


  • 1 Red scorpion fish

  • 6 Chrysanthemum flowers

  • To taste Ginger

  • 4 slices of Jinhua ham

  • 4 pieces of Preserved plums

  • 2 slices of Sun-dried tangerine peel

  • To preference Bamboo shoots

  • To taste Spring onions

  • To taste Soy sauce


  1. Slice the bamboo shoots into thin batons, mince the ginger, and remove the stones from the plums. Reserve one plum.

  2. Stuff the fish with the chrysanthemums, bamboo shoots, ginger, plums and peel.

  1. Squeeze the juice of the previously reserved plum over the top of the fish, before topping with the ham slices.

  1. Place the entire plate on a steaming rack in a large-bottomed pan. Add water to the pan, cover and steam for 10-12 minutes. Before serving, drizzle with soy sauce and pre-cooked oil.