‘SMOKED’ FISH

Serves 8–10 as a starter, or 4 as a main course.

Preparation & cooking time: about 1 hour & cooling time.

The interesting point about this dish is that the fish is not actually smoked. It acquires a smoky flavour from being first marinated and braised in a spicy sauce, then deep-fried in hot oil and marinated in the sauce once more before serving.

450g (1lb) firm white fish fillets (cod, haddock or coley)

about 280ml (½ pint) stock

oil for deep-frying

For the marinade:

2 tablespoons light soy sauce

1 tablespoon dark soy sauce

3 tablespoons Chinese rice wine

2–3 tablespoons soft brown sugar

2 teaspoons five-spice powder

2 spring onions, finely chopped

1 tablespoon finely chopped fresh ginger root

Pat dry the fish with kitchen paper or towels, and keep the skin on. Marinate in the marinade for at least 30 minutes, then add the stock and bring to the boil; simmer for 10 minutes, then remove the fish and drain. Reserve the sauce.

Deep-fry the fish in very hot oil (190°C/375°F) for 4–5 minutes or until golden and crisp, remove and immerse in the sauce. Leave to cool for 2–3 hours before taking the fish out to dry.

Strain the sauce and store in the refrigerator for up to 4–5 days to be usedagain. Cut the fish into small slices and serve cold.

hancheng

See author's posts