Chinese
Chinese - Hunan Xiang Cuisine
Smoked Fish Hunan
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
- • 3 tbsp black tea leaves
- • 3 tbsp brown sugar
- • 2 tbsp soy sauce
- • 1 tbsp Shaoxing wine
- • 2 tsp five-spice powder
- • 1 tsp salt
- • 500ml oil for frying
Preparation Steps
1
Phase 1
Rub the fish with salt, wine, and soy for 20 minutes.
2
Phase 2
Deep-fry the fish until golden and crisp.
3
Phase 3
Line a wok with foil and add the tea and sugar.
4
Phase 4
Set the fish on a rack, cover, and smoke 3 minutes over high heat.
5
Phase 5
Dust with five-spice and serve warm.