Shanghai Smoked Fish｜gourmet Counter
1.
We use 3-4 catties of herring, the meat is more delicious, you can also use pomfret and grass carp. First slice the fish, slice the processed herring into 2 cm thick fish pieces, and then split them into two along the keel of the fish.
2.
The fish pieces are marinated with shallots, ginger slices, and cooking wine for 2 to 4 hours, preferably overnight.
3.
Next, make the sauce. Seal the star anise, cinnamon, and bay leaves in the seasoning bag, wait for the water in the pot to boil, put in the seasoning bag, cook for about 15 minutes and remove.
4.
Add rock sugar and cook until melted. Add Huadiao, oyster sauce, hoisin sauce, light soy sauce and dark soy sauce. Mix thoroughly, then add honey and balsamic vinegar. Cook until the sauce thickens, turn off the heat, let cool and refrigerate for later use.
5.
Pour the oil in a cold pan, heat the oil to 80% hot on high fire, pour in the fish pieces, and fry until the surface is crisp and hard and golden, turn off the heat.
6.
Remove the fish pieces and drain the oil;
7.
Dip them one by one into the cold sauce while it is hot. When the sauce is evenly coated on the fish pieces, you can take it out and serve it on a plate.
8.
Sprinkle some dried sweet-scented osmanthus and Shanghai smoked fish is ready.
