Chinese
Chinese - Dongbei Northeastern Cuisine
Smoked Fish Dongbei
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 600g carp or grass carp, cut into thick steaks
- • 2 tbsp light soy sauce
- • 1 tbsp dark soy sauce
- • 1 tbsp Shaoxing wine
- • 3 tbsp brown sugar
- • 2 slices ginger
- • 3 cloves garlic, sliced
- • 2 star anise
- • 300ml water
Preparation Steps
1
Phase 1
Rub the fish steaks with Shaoxing wine and half the soy sauce; rest 20 minutes.
2
Phase 2
Shallow-fry the steaks in a hot pan until browned on both sides, then set aside.
3
Phase 3
In the same pan, add ginger, garlic, star anise, remaining soy sauces, brown sugar, and water; bring to a boil.
4
Phase 4
Return the fish to the pan and simmer gently for 20 minutes.
5
Phase 5
Simmer uncovered until the liquid reduces to a thick, shiny glaze over the fish.
6
Phase 6
Transfer to a dish and chill; Dongbei smoked fish is best served cold.