Chinese
Chinese - Fujian Min Cuisine
Smoked Fish Min
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 crucian or grass carp, gutted
- • 2 tbsp Shaoxing rice wine
- • 2 tbsp light soy sauce
- • 1 tbsp dark soy sauce
- • 2 tbsp rock sugar
- • 3 slices ginger
- • 1 tsp five-spice powder
- • 2 tbsp oolong tea leaves
- • 50g brown sugar, for smoking
Preparation Steps
1
Phase 1
Coat the fish with Shaoxing wine, soy sauces, five-spice, and ginger; rest for 30 minutes.
2
Phase 2
Pat dry and shallow-fry in hot oil until golden and crisp.
3
Phase 3
Simmer the rock sugar with 100ml water and soy until syrupy.
4
Phase 4
Line a wok with foil, add tea and brown sugar, set a rack over it, and cover tightly.
5
Phase 5
Smoke the fish over high heat for 5 minutes, then brush with the glaze and serve.