SHANGHAI-STYLE SMOKED FISH
Ingredients
300g black carp
10g dark soy sauce
3g light soy sauce
3g granulated sugar
3g chicken bouillon powder
2g five-spice powder
Ginger, to taste
Scallions, to taste
Shaoxing wine, to taste
Star anise
Cinnamo
Bay leaves, to taste
Method
1.Cut the fish into 2cm-wide pieces. Soak in water for 6 hours. Add some ginger, scallions, white pepper, and Shaoxing wine and marinate all together for 12 hours.
2.Mix together scallions, ginger, star anise, cinnamon, bay leaf, Shaoxing wine, dark soy sauce, light soy sauce, granulated sugar, chicken bouillon powder and salt with 1.5 litres of water. Simmer it for 30 minutes until the liquid is reduced by half and then set aside to keep warm.
3.Heat 1.5 litres of oil in a wok and deep-fry the pieces of fish until they become crispy on the outside, but soft on the inside.
4.Add the deep-fried fish to the sauce and cook for 2 minutes before removing and serving.
Pairings
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