Chinese
Chinese - Hakka and Teochew
Smoked Fish Hakka
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 700g whole carp or sea bass, cleaned
- • 2 tsp fine salt
- • 1 tbsp Shaoxing rice wine
- • 1 tbsp five-spice powder
- • 3 slices fresh ginger
- • 80g jasmine rice
- • 30g black tea leaves
- • 50g brown sugar
Preparation Steps
1
Phase 1
Rub the fish inside and out with salt, five-spice, and Shaoxing wine; stuff with ginger and chill 30 minutes.
2
Phase 2
Line a wok with foil and combine the rice, tea leaves, and brown sugar in the base.
3
Phase 3
Steam the fish over boiling water for 8 minutes.
4
Phase 4
Place the fish on a rack over the smoking mixture, cover tightly, and smoke over medium heat for 12 minutes.
5
Phase 5
Rest 5 minutes, then serve warm.