Smoked' Fish Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupClassic
Ingredients
| Firm fish fillets | 1 Pound | |
| Stock | 1/2 Pint | |
| Oil | 2 Cup (16 tbs) (For frying) | |
| Light soy sauce | 2 Tablespoon (For the marinade:) | |
| Dark soy sauce | 1 Tablespoon (For the marinade:) | |
| Chinese rice wine - 3 tablespoons | ||
| Soft brown sugar | 3 Tablespoon (For the marinade:) | |
| Five spice powder | 2 Teaspoon (For the marinade:) | |
| Spring onions | 2 (For the marinade:) | |
| Root ginger | 1 Tablespoon, finely chopped (For the marinade:) | |
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.
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.
Chef
