Smoked fish

Overview

Smoked fish is also a traditional dish in my hometown, and it is indispensable during every year and festival. Smoked fish can be made from sea fish or freshwater fish. This time I used the middle part of carp.

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• balsamic vinegar
• carp middle section
• cooking wine
• draw first
• five spice powder
• garlic
• oil
• old soy sauce
• onions
• starch
• sugar
• white sesame
• ginger
• salt

Ingredients

Steps

1. 1 Remove the scales and belly from the middle section of the carp, wash it, marinate it with cooking wine and salt.

   

2. 2 Cut into thick slices,

   

3. 3 Wipe dry with kitchen paper and pat on the starch.

   

4. 4 Put about 400 grams of oil in the pot. When it is 7 minutes hot, add the fish fillets,

   

5. 5 Fry until golden brown on both sides, remove and control oil,

   

6. 6 Pour out the oil, leave some base oil, add ginger, onion and garlic and saute until fragrant,

   

7. 7 Put 1 small bowl of water, add sugar, dark soy sauce, balsamic vinegar, allspice,

   

8. 8 Boil for 3 minutes,

   

9. 9 Add the fried fish and cook over medium heat until the sauce thickens,

   

10. 10 Reduce the juice over high heat, sprinkle some white sesame seeds and serve on a plate.