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Smoked' Fish

Chinese.wok's picture
Ingredients
Firm white fish fillets (cod, haddock or coley) - 1 lb (450 g)
Stock - About 1/2 pint (280ml)
Oil for deep-frying
For the marinade:
Light soy sauce - 2 tablespoons
Dark soy sauce - 1 tablespoon
Chinese rice wine - 3 tablespoons
Soft brown sugar - 2-3 tablespoons
Five-spice powder - 2 teaspoons
Spring onions - 2, finely chopped
Fresh ginger root - 1 tablespoon, finely chopped
Directions

MAKING
1. To prepare the marinade in a bowl mix light soy sauce, dark soy sauce, Chinese rice wine, soft brown sugar, five-spice powder, finely chopped spring onions and finely chopped fresh ginger root.
2. With kitchen paper or towels pat dry the fish keeping the skin on.
3. Marinate in the marinade for at least 30 minutes, then add the stock and bring to the boil.
4. Simmer for 10 minutes, then remove the fish and drain reserving the sauce.
5. Deep-fry the fish in very hot oil (190°C/375°F) for 4-5 minutes until golden and crisp, remove and immerse in the sauce.
6. Leave to cool for 2-3 hours before taking the fish out to dry.
7. Strain the sauce and store in the refrigerator for up to 4-€” 5 days to be used again.

SERVING
8. Cut the fish into small slices and serve cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Deep Fried
Ingredient: 
Fish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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