Chinese
Chinese - Anhui Hui Cuisine
Smoked Fish Hui
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g carp fillets, cut into thick slices
- • 2 slices fresh ginger
- • 2 tbsp Shaoxing wine
- • 2 tbsp light soy sauce
- • 1 tbsp dark soy sauce
- • 1 tbsp rock sugar
- • 1 tsp five-spice powder
- • 250ml water
- • Vegetable oil for frying
Preparation Steps
1
Phase 1
Toss the fish with Shaoxing wine and half the ginger; rest 15 minutes.
2
Phase 2
Deep-fry the fish slices until golden, then drain.
3
Phase 3
Simmer the soy sauces, sugar, five-spice, remaining ginger, and water until syrupy.
4
Phase 4
Return the fish to the glaze and simmer 5 minutes until absorbed.
5
Phase 5
Let cool completely so the fish absorbs the glaze.
6
Phase 6
Serve cold or at room temperature.