The smoked fish in Shanghai style surprises with its exotic flavors and intoxicating aroma. Marinated in a mixture of ginger, soy sauce, and wine, then browned and glazed with an anise, cinnamon, and tangerine sauce, this dish is a unique culinary experience. Truly a delight worthy of the most discerning palates. We invite you to enjoy this wonderful recipe.
Smoked fish in Shanghai style combines deep and aromatic flavors, leaving a lasting impression on the palate.
The preparation process requires patience and attention to detail, ensuring that each slice is fully infused with the ginger, soy sauce, and wine mixture.
In the end, the result is a delicious delight that invites you to savor each bite with gratitude.
Smoked Fish in Shanghai Style
Ingredients
1 kilogram of Closed slices
Ample oil for frying
Parsley for garnish
1 Piece of ginger
3 tablespoons of Soy sauce
1 tablespoon of Rice wine
1 Whole star anise
2 Cinnamon sticks
1 Piece of dried tangerine peel
1 teaspoon of Black peppercorns
2 Large scallions
4 Thick slices of ginger
3 tablespoons of Vinegar
Preparation
Step 1 : To begin, dry the fish with paper towels and place the slices loosely in a dish.
Step 2 : Next, prick all the slices to allow better absorption of the marinade.
Step 3 : Then, chop the ginger and extract its juice to drizzle over the fish, also adding soy sauce and wine.
Step 4 : Marinate the fish for 2 hours, turning it every 30 minutes.
Step 5 : In a pot, pour 6 cups of water and add the star anise, cinnamon, tangerine peel, peppercorns, scallions, and ginger root.
Step 6 : Bring to a boil, reduce the heat, and let simmer gently for 30 minutes, or until the liquid has reduced to 4 cups.
Step 7 : Strain the liquid and add sugar and vinegar, then return it to the pot.
Step 8 : In a wok with plenty of hot oil, fry the fish until golden.
Step 9 : Then, remove and place on paper towels.
Step 10 : Next, add the fish to the pot with the sauce, sautéing for 3-4 minutes, then remove and let the sauce cook until it reaches a suitable glaze consistency.
Step 11 : Glaze the fish pieces and let them cool for a few hours before serving cold.
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