Ingredient and Portion
Shanghai smoked fried fish 燻魚
Submit Recipe
Carp Fish ( brisket part) 650g
Seasoning
Marinade:
dark soya sauce 4tbsp
sugar 2tbsp
shaoxing wine 2tbsp
five spice powder 1/2tsp
ginger 3slices
green onions 3-4 stalks
Sauce:
sugar 6tbsp
water 1/4 cup
shaoxing wine 2tbsp
five spice powder 1/2tsp
dark soya sauce 4tbsp
sugar 2tbsp
shaoxing wine 2tbsp
five spice powder 1/2tsp
ginger 3slices
green onions 3-4 stalks
Sauce:
sugar 6tbsp
water 1/4 cup
shaoxing wine 2tbsp
five spice powder 1/2tsp
Method
Wash fish and wipe dry. Cut into thick slices, and marinade overnight.
Using low heat, heat the ingredients for sauce. Cook fish pieces in sauce until sauce boils. Turn fish over until whole piece is coloured.
Heat oil in wok, and deep fry fish pieces for 2 mins. Take out, and dip again into the sauce. Let soak for half a minute, then deep fry again in oil. Repeat for three times, then serve hot or cold to your own liking.
Using low heat, heat the ingredients for sauce. Cook fish pieces in sauce until sauce boils. Turn fish over until whole piece is coloured.
Heat oil in wok, and deep fry fish pieces for 2 mins. Take out, and dip again into the sauce. Let soak for half a minute, then deep fry again in oil. Repeat for three times, then serve hot or cold to your own liking.
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