Chilled Fish, Shanghai Style Recipe
Ingredients
| 1 pound fillets of firm-textured white fish, such as cod or halibut, about 3/4 inch thick | ||
| Marinade | ||
| Garlic | 1 Teaspoon, minced | |
| Ginger | 1 Teaspoon, minced | |
| Soy sauce | 3 Tablespoon | |
| 3 tablespoons dry sherry or Chinese rice wine | ||
| Brown sugar | 1 Tablespoon | |
| Spice | 1/4 Teaspoon | |
| Lettuce leaves for garnish | ||
Directions
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.
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.
Chef
