Shanghai Smoked Fish

Overview

Smoked fish is indispensable for Shanghainese New Year's Eve dinner. Perhaps it is because of this that Lao Geng often talks about it, but I am always reluctant to do it because I have to turn on the oil pan and the oil for frying fish will have a fishy smell and cannot be used for other purposes. As long as I do it, I will always I cook a lot. The freshly braised smoked fish is crispy on the outside and tender on the inside. I like it this way, but Lao Geng likes to soak it longer, which makes it a little chewy and has a stronger flavor. Or the braised smoked fish can be stewed in a casserole with some Chinese cabbage, egg dumplings and meatballs, which is also very delicious.

Tags

• cold dishes
• old man
• shanghai cuisine
• autumn recipes
• local cuisine
• dinner
• famous dishes
• cooking wine
• light soy sauce
• middle section of herring
• old soy sauce
• onions
• rock sugar
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Prepared herring midsection.

   

2. 2 Cut open the middle of the fish's back and cut into 2-3cm thick slices.

   

3. 3 Add about 1 liter of water to all the ingredients except the herring and bring to a boil, then simmer over low heat for ten minutes.

   

4. 4 Strain the soup and set aside.

   

5. 5 Heat the pan with cold oil, and when the oil temperature is slightly higher, add the fish pieces. Fry slowly over low heat, be sure not to stir, otherwise everything will fall apart.

   

6. 6 Fry until the fish is golden brown and almost set before flipping.

   

7. 7 Take it out and let it cool, then fry it over high heat before eating.

   

8. 8 Fry it over high heat and then put it directly into the cooked marinade and soak it for ten minutes.

   

9. 9 If you soak it for a shorter time, the smoked fish will be crispy on the outside and tender on the inside. If you soak it for a longer time, it will be more flavorful and a little chewy.