Yields:
2 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
15 Mins
Total Time:
35 Mins
Shanghai Smoked Fish is a traditional delicacy with rich local flavors and a unique texture. Its preparation process is distinct and delicate, resulting in a delicious taste.
Ingredients
Adjust Servings
- Marinade:
- Sauce:
Instructions
-
Clean the fish thoroughly, removing scales and internal organs. Pat it dry with paper towels. Cut the fish into 1-inch thickness pieces.
-
Carefully combine the fish pieces with all the marinade ingredients. Ensure the fish is coated evenly. Flip the fish halfway through to marinate both sides. Allow the fish to marinate in the refrigerator for 4-6 hours, preferably overnight for the best results.
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In a small bowl, combine all the sauce ingredients. Set aside.
-
Heat the vegetable oil in a wok over medium heat until it reaches 375 degrees Fahrenheit （ 190°C）. Use paper towels to pat the fish pieces dry. Carefully place the fish pieces into the hot oil and fry them in batches of three to four pieces until they become golden brown, usually it takes 2 or 3 minutes. Remove from the heat and set aside.
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In a saucepan, add the ginger, green onions, cinnamon, star anise, dried chili and bay leaves. Pour in the sauce and water to the saucepan and bring it to a boil. Reduce the heat to low and simmer for 5 minutes. Transfer the sauce to a large bowl, then use a slotted spoon to remove all the solid spices. Allow the sauce to cool completely.
-
Place the fried fish directly into the sauce, ensuring that all the pieces are thoroughly coated. Arrange the fish slices on a serving platter. Garnish with chopped green onions.
