Chinese
Chinese - Shaanxi and Northwestern
Smoked Fish Shaanxi
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 fillets
- • 3 tbsp light soy sauce
- • 1 tbsp dark soy sauce
- • 2 tbsp sugar
- • 1 tsp five-spice powder
- • 3 slices fresh ginger
- • 2 tbsp black tea leaves
- • 1 tbsp rice
Preparation Steps
1
Phase 1
Coat the fish in the soy sauces, sugar, five-spice, and ginger, and rest for 30 minutes.
2
Phase 2
Fry the fillets until golden and drain on kitchen roll.
3
Phase 3
Line a wok with foil, add the tea leaves and rice, place the fish on a rack, and smoke covered over low heat for 8 minutes.
4
Phase 4
Let the smoked fish rest for 10 minutes.
5
Phase 5
Slice and serve warm or cold.