Homemade smoked fish

Overview

Smoked fish is a traditional dish in Jiangsu and Zhejiang. It is very popular among diners for its unique taste, crispy texture, ruddy appearance and shelf-stable characteristics. Grass carp, carp, or other fish species can be used to make smoked fish, so the raw materials are wide and the popularity rate is high.

Tags

• hot dishes
• home cooking
• seafood
• old man
• summer recipes
• banquet dishes
• lunch
• aniseed
• cao guo
• cinnamon
• cooking wine
• dried red chili pepper
• edible oil
• five spice powder
• high-strength liquor
• scallions
• white sugar
• zanthoxylum bungeanum
• ginger cubes
• grass carp
• salt
• soy sauce

Ingredients

Steps

1. 1 Take fresh grass carp, scale it, disembowel it, remove the internal organs, wash it, and take the middle part of the fish (because the middle part of my fish was made into pickled fish, I used scraps to make smoked fish).

   

2. 2 Cut the fish heads, fish tails and other scraps into cubes, mix with green onions, ginger slices, sugar, high-strength white wine, soy sauce, five-spice powder, and Sichuan peppercorns, and put them in the refrigerator for at least 12 hours.

   

3. 3 Pour oil into a pot over low heat, sauté the scallion segments and slice the ginger, add in the aniseed peppercorns (do not stir-fry them into paste), cinnamon, dried chili peppers, sugar, cooking wine, and salt to make the smoked fish marinade. Then put it in the refrigerator for 6 hours.

   

4. 4 Pour the oil into the pan, when the oil is 40% hot, add the marinated fish pieces and fry until the surface is golden brown and take it out. When the oil temperature reaches 70%, fry the fish pieces until they are thoroughly fried. Only when the fish pieces are soaked in the marinade will they absorb the marinade.

   

5. 5 Soak the fried fish pieces for at least six hours.

   

6. 6 Plate, serve, and enjoy!