Chilled Fish, Shanghai Style
|Firm white fish fillets||1 Pound (Such As Cod / Halibut, About 3/4 Inch Thick)|
|Minced garlic||1 Teaspoon|
|Minced ginger||1 Teaspoon|
|Soy sauce||3 Tablespoon|
|Dry sherry/Chinese rice wine||3 Tablespoon|
|Packed brown sugar||1 Tablespoon|
|Chinese five spice||1⁄4 Teaspoon|
|Lettuce leaves||2 (For Garnish)|
1. Score the fish with shallow parallel cuts at 1-inch intervals. Make another set of cuts at an angle to the first to make a diamond pattern. Combine the marinade ingredients in a shallow dish. Add the fish, turning it to coat both sides. Cover and refrigerate for at least 1 hour or overnight.
2. Remove the fish from the marinade and place it on a rack in a foil-lined baking pan; reserve the marinade. Broil the fish 2 to 3 inches from the heat until opaque in the center, about 6 minutes. Transfer it to a deep plate; set aside.
3. Pour the reserved marinade into a small saucepan. Bring it to a boil over medium-high heat and boil for 2 minutes. Strain the liquid over the fish and let it stand for 30 minutes.