Shanghai smoked fish
Shànghǎi Xūnyú is a Shanghai-style smoked fish appetizer, despite its name, it is actually fried and then marinated. Thick pieces of freshwater fish are marinated in soy sauce and five-spice, deep-fried until crispy, then soaked in a sweet-savory sauce. The exterior is crispy while the interior remains moist.
Ingredients
- 500 g grass carp or perch fillet
- Marinade: 2 tbsp soy sauce
- Marinade: 1 tbsp Shaoxing wine
- Marinade: 1/2 tsp five-spice powder
- Marinade: 1/2 tsp white pepper
- Sauce: 200 ml water
- Sauce: 3 tbsp soy sauce
- Sauce: 2 tbsp sugar
- Sauce: 1 tbsp dark soy sauce
- Sauce: 2 slices ginger
- Sauce: 1 star anise
- Coating: cornstarch
- Oil for deep-frying
- Sesame seeds
Instructions
- 1. Wash the herring, marinate with seasonings for 30 minutes
- 2. Line a baking sheet with tin foil and add Shanghai smoked fish
- 3. Preheat the oven to 200 degrees
- 4. Place in the middle rack of the oven and bake for 20-25 minutes
- 5. Take it out halfway and brush it with a layer of marinade.
- 6. Bake until the surface is golden brown and then take it out of the oven
Cultural Notes
Despite its name, Shanghai 'smoked' fish is not actually smoked — the 'smoked' flavor comes from the spiced soy marinade and the Maillard reaction from frying. This dish is a staple at every Shanghai household's dinner table and is one of the most popular items at local delis (shuai mian).