Spicy Smoked Fish
|Trout/Carp fillets||2 Pound|
|Rice wine/Dry sherry||3 Tablespoon|
|Oil||6 Cup (96 tbs) (For Deep Frying)|
|Ginger root slices||3|
|Soy sauce||3 Tablespoon|
|Five spice powder||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Sesame oil||1 Tablespoon|
Pat fish dry with a paper towel and slice into pieces 1/3 inch thick.
Place in a medium bowl and sprinkle with wine.
Let stand 15 minutes.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower fish slices into hot oil with a slotted metal spoon.
Deep-fry about 10 minutes until fish slices are very dry.
Remove from wok with slotted spoon.
Drain on paper towels.
Remove oil from wok.
Combine ingredients for seasoning sauce in a small bowl; mix well.
Heat sesame oil in wok over medium heat 30 seconds.
Add seasoning sauce to hot sesame oil.
Bring to a boil.
Add cooked fish slices.
Stir-fry until fish has absorbed all the sauce.
Remove and discard ginger root.