Chinese
Chinese - Hubei Cuisine
Smoked Fish Hubei
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 grass carp fillets, cut into slices
- • 3 tbsp soy sauce
- • 1 tbsp dark soy sauce
- • 2 tbsp sugar
- • 1 tbsp Shaoxing rice wine
- • 3 slices ginger
- • 2 star anise
- • 500ml frying oil
Preparation Steps
1
Phase 1
Rub the fish slices with Shaoxing wine, half the soy sauce, and ginger; rest 30 minutes.
2
Phase 2
Simmer sugar, remaining soy, dark soy, and star anise with 150ml water into a glaze.
3
Phase 3
Deep-fry the fish in hot oil until crisp and golden, then drain.
4
Phase 4
Dip the fried fish into the warm glaze so each piece absorbs it.
5
Phase 5
Cool completely before serving to let the glaze set.