Fish with scallion oil is a famous dish of Han nationality, including Shandong cuisine and Jiangsu cuisine. Delicious and fresh, light and elegant, salty and slightly spicy. The beauty of this dish lies in its last process: add oil to the wok, sprinkle a few pepper particles, and turn off the heat when it is hot enough to smoke. Pour the oil evenly on the fish covered with shredded onion while it is hot. The scallion fish made in this way is delicious, and the soup is also delicious.