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Chilled Fish, Shanghai Style

Magical.Palate's picture
  Firm white fish fillets 1 Pound (Such As Cod / Halibut, About 3/4 Inch Thick)
For marinade
  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.

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