Smoked fish

Overview

How to cook Smoked fish at home

Tags

• hot dishes
• home cooking
• balsamic vinegar
• brown sugar
• cinnamon
• coriander root
• garlic
• liquor
• old soy sauce
• onions
• oyster sauce
• rice wine
• star anise
• white sugar
• zanthoxylum bungeanum
• ginger
• grass carp

Ingredients

Steps

1. 1 Wash the grass carp, remove the head, cut the fish body into 2-3 cm thick sections, marinate with onion, ginger, garlic, dark soy sauce, oyster sauce, white wine, coriander root, and salt for more than 5 hours. (I marinated it the night before)

   

2. 2 Dry the marinated fish to avoid frying the fish.

   

3. 3 Pour oil into the pot. When the oil temperature is 60% hot, add the fish pieces. Turn the heat to medium and fry slowly. Try not to turn the fish during the frying process. Remove and drain the oil after the fish pieces are fried thoroughly.

   

4. 4 Leave oil in the pot, add brown sugar and white sugar and stir-fry until fragrant. Add onion and ginger and stir-fry until fragrant. Pour in the fried fish pieces, add dark soy sauce, star anise, cinnamon, and Sichuan peppercorns. Add water and bring to a boil. After boiling, cook for 15 minutes. Add some balsamic vinegar. Turn off the heat and let it cool. Continue soaking the fish pieces in the soup.

   

5. 5 Take out the soaked fish pieces. The soaking time can be determined according to personal taste. The removed fish pieces can also be refrigerated and eaten as needed.