Name: Smoked Fish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Carp middle section; Some oil; Some salt; Some Sugar; Some Cooking Wine; Some Draw first; Some ginger; Some shallot; Some starch; Some Balsamic vinegar; Some Soy sauce; Some Five spice powder; Some garlic; Some White sesame

Smoked Fish

by Old lady who loves to dance

4.7 (1)

Favorite

Difficulty

Hard

Time

Serving

Smoked fish is also a traditional dish in the hometown, and it is indispensable during the holidays.
Smoked fish can be made from sea fish or freshwater fish.
This time I used the middle part of the carp. "

Smoked Fish

1. For the middle section of carp, remove the scales and belly, wash, use cooking wine and salt, and pickle it first.

2. Cut into thick slices,

3. Wipe dry with kitchen paper, then pat on starch.

4. Put about 400 grams of oil in the pot. When it’s hot for 7 minutes, add the fish fillets.

5. Fry until golden on both sides, remove the oil control,

6. Pour out the oil, leave some base oil, add ginger, green onion, garlic and saute until fragrant,

7. Put in a small bowl of water, add sugar, dark soy sauce, balsamic vinegar, five-spice powder,

8. Boil for 3 minutes,

9. Add the fried fish and cook on medium heat until the juice thickens.

10. Collect the sauce over high heat, sprinkle some white sesame seeds, and serve.

Tips:
Don't use the spatula to turn the fish immediately after the fish is in, wait for a while to set the shape slightly, shake the pot to leave the bottom of the pot, and then turn over.

Smoked Fish

Ingredients

Smoked Fish

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