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Mandarin Fish

Mandarin fish is a freshwater fish commonly steamed, fried, or prepared in savory Chinese dishes.

Mandarin Fish — illustrative ingredient image

About Mandarin Fish

Mandarin fish is a freshwater fish with a plump body, mottled colouring, and delicate flesh. It is used in Chinese cooking and is commonly served as a whole fish or in cleaned portions. The name refers to the fish, not to the citrus fruit called a mandarin. Its mild flesh works well with aromatic seasonings and savoury sauces.

The flesh is tender, moist, and mildly sweet when cooked gently, with a fine texture that can be easily affected by overcooking. Steaming preserves its softness and lets the fish’s flavour remain clear. Frying gives the skin or exterior a firmer, browned surface, while braising adds the flavour of the cooking liquid.

Mandarin fish may be sold whole, cleaned, or filleted, with skin and bones retained or removed according to the preparation. Whole fish is often steamed or braised, while fillets suit frying and other quick methods. Ginger, scallions, soy-based sauces, and similar seasonings are common accompaniments, though the final appearance depends on the recipe.

Ingredient type
whole food

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Where mandarin fish appears

2 linked foods

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Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for mandarin fish

Names and romanised forms to recognise on menus and labels.

English

Mandarin Fish

English

Mandarin fish, Frozen

Search alias · Not a confirmed translation

English

Mandarin fish, Raw

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Mandarin Fish nutrition & diet

Mandarin Fish nutritional value

Reference: Mandarin fish, Raw

Per 100 g of 100 g edible portion in the named official reference form.

Calories
111kcal
Protein
17.2g
Carbs
0.0g
Fat
4.1g

Official national food-composition reference. The displayed food form is part of the estimate; cultivar, recipe, brand, processing and preparation can change values.

Portions & preparation

Identify the mandarin fish species and whether the edible portion is raw, steamed, fried, battered, salted, or incorporated into a dish. Record flesh separately from bones, skin, and cooking oil. Sauces and garnishes can materially change the catalogue entry’s composition.

Compare the right form: Match a reference to the identified mandarin fish species and cooked flesh portion, specifying skin, bones, oil, batter, and sauce inclusion.

Diet considerations

Mandarin fish is animal-derived freshwater fish. Compatibility changes with batter, frying oil, stock, fermented seasonings, meat ingredients, or sauces added during preparation. Plain steamed flesh differs from a complete savory dish, and edible portion should exclude bones while retaining skin only when it is served.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically incompatible
  • Vegetarian
    Typically incompatible
  • Pescatarian
    Typically compatible
  • Keto
    May be compatible
  • Paleo
    May be compatible
  • Low-carb
    May be compatible
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically incompatible
The ingredient profile identifies an animal-derived food or derivative.
Vegetarian · Typically incompatible
The profile identifies animal flesh, seafood or a derivative excluded by a vegetarian diet.
Pescatarian · Typically compatible
Seafood fits this pescatarian definition. Added meat-based stock or other ingredients would need checking separately.
Keto · May be compatible
The plain form may fit a carbohydrate-restricted diet. Check the portion, added sugar, coatings and sauces against the nutrition values above.
Paleo · May be compatible
May fit a paleo pattern, depending on the cut or form, processing and added ingredients.
Low-carb · May be compatible
The plain form may fit a carbohydrate-restricted diet. Check the portion, added sugar, coatings and sauces against the nutrition values above.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Korean Standard Food Composition Database 10.4 (2026) — K1240000000a ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .