When it comes to fried fish and potatoes, the British may have their famous fish and chips, but in China, the same ingredients can transform into a royal delicacy—the Peony Fish Recipe, a dish fit for an emperor!
Lately, I’ve been itching to take on a new challenge in the kitchen—something grand, intricate, and worthy of a banquet table. And with the Lunar New Year just around the corner, what better time to recreate one of the legendary Imperial Court Dishes?
Introducing Peony Fish Fillet , a dish as beautiful as it is delicious. Once reserved for emperors, this stunning fish presentation turns an ordinary fillet into an elegant, flower-like masterpiece. 
This dish might look complicated, but with patience and the right technique, it’s surprisingly doable. The key? Freshness, knife skills, precise frying, patience, and an artistic touch.
How to Make Peony Fish Fillet
Ingredients:
- 1 grass carp (about 1.5kg), scaled and gutted
- 1 tbsp cooking wine
- 1 scallion (cut into sections)
- 3 slices of ginger
- 1 tbsp salt
- 2 tbsp potato starch
- 3 potatoes (for mashed potatoes)
- ½ tsp black pepper
- 2 tbsp mayonnaise
- 100g tomato sauce
- 1 tbsp sugar
- 150ml water
- 30ml starch slurry (starch:water = 1:2 ratio)
- A few carrot shreds (for decoration)
- A few celery leaves (for garnish)
Instructions:
Step 1: Prepare the Fish
1、Remove the head and tail of the grass carp, then split it down the middle. Take out the fillets from both sides, remove the belly bones, and skin the fish.
2、Slice the fish fillets into 3mm-thick pieces.
3、Soak the fish slices in ice water + 1 tbsp cooking wine + scallion sections + ginger slices + 1 tbsp salt for 1 hour to remove any fishy smell and enhance the flavor.
Step 2: Shape the Fish Petals
1、Drain and pat dry, then coat each slice lightly with potato starch.
2、Pound each piece gently to thin it out.
3、Trim the edges into a petal shape.
Step 3: Fry the Fish to Perfection
1、Heat oil to 190°C (374°F). Fry the fish one piece at a time, shaping them with chopsticks to create a natural curve.
2、Fry until light golden, then remove.
3、Increase oil temperature to 220°C (428°F) and refry until golden crispy.
Step 4: Make the Mashed Potato Base
1、Peel and steam the potatoes for 30 minutes.
2、Mash with salt, black pepper, and mayonnaise.
3、Shape into two small mounds on a serving plate.
4、Insert shredded carrots into the center as the flower’s core.
Step 5: Assemble & Serve
1、Arrange the fried fish slices around the mashed potatoes, forming petals.
2、Garnish with celery leaves.
3、Prepare a tomato sauce by sautéing tomato sauce, sugar, and salt in oil, then adding water and starch slurry to thicken.
4、Drizzle the sauce over the dish for the final touch.
Bonus: Two Simple Steamed Dishes
For an easier alternative, try these two delightful steamed dishes:
Steamed Clams with Shrimp Paste
Ingredients:
- 600g fresh clams
- 1 scallion (chopped)
- 3 slices of ginger
- 1 tbsp cooking wine
- 500g shrimp paste (shrimp blended with salt, white pepper, and cooking wine)
Instructions:
1、Boil clams with scallions, ginger, and cooking wine until they open.
2、Stuff each clam with shrimp paste.
3、Steam over medium heat for 10 minutes.
Sweet Glutinous Rice-Stuffed Red Dates
Ingredients:
- 200g red dates (pitted)
- 16 frozen glutinous rice balls
- 50ml osmanthus syrup
Instructions:
- Stuff each date with two glutinous rice balls.
- Steam over medium heat for 10 minutes.
- Drizzle with osmanthus syrup before serving.
Final Thoughts: A Feast for the Senses
This dish is not just about food—it’s about craftsmanship, patience, and the art of presentation. Whether you’re celebrating a special occasion or just looking for a new challenge, the Peony Fish Recipe is sure to impress!
Would you try making it at home? Let me know your thoughts in the comments! 🍽️
