Smoked fish

Name: Smoked fish
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Hot Dishes

Despite the name, this Shanghai delicacy is fried, not smoked: crisp fish strips plunge into a lacquered sauce of five spice, sugar and vinegar, turning mahogany, sweet-savory and irresistibly chewy-crisp.

45 minNewEasy Hot Dishes Other Five Spice

Instructions

1
Prepare the five-spice ingredients: star anise, Sichuan peppercorn, cinnamon, dried tangerine peel, bay leaves, and gardenia (crush with a knife), and rinse them with water for later use.
2
Remove the head from the black fish or grass carp, cut it into strips, and marinate with shredded green onion and ginger, salt, MSG, and light soy sauce for 20 minutes.
3
Put it in the pan and fry until fragrant and crispy, turning a jujube red color.
4
Add an appropriate amount of base oil to the pot, then add sliced green onions, ginger, and five-spice ingredients, and stir-fry until fragrant.
5
Add white sugar and rice vinegar.
6
Light soy sauce, dark soy sauce, salt, a little water to season, bring to a boil over high heat, then reduce to low heat and simmer for about 5 minutes.
7
Scoop out the residue.
8
Simmer the sauce until it thickens.
9
Add the fried fish pieces. Quickly toss to mix evenly.
10
Add sesame oil or clarified oil and it's ready to serve.