In fact, the fish in this dish is not smoked at all. Instead, it acquires a smoky flavor from being marinated and braised in a spicy sauce, then being deep-fried and marinated in the sauce once more before serving.
Ingredients: (Serves 6)
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons Shaoxing rice wine
- 2 tablespoons rock (lump) sugar
- 2 teaspoons five-spice
- 1 scallion (spring onion), finely chopped
- 2 teaspoons finely chopped ginger
- 450 g/1 lb firm white fish fillets, such as haddock, monkfish or sea bass, skin on
- 310 ml/17 fl oz/1¼ cups chicken and meat stock
- Oil for deep-frying
- Cilantro (coriander) leaves, for garnish
Method:
Combine the soy sauces, rice wine, sugar, five-spice, scallion and ginger. Pat dry the fish and leave in the marinade for 1 hour.
Transfer the fish and marinade to a clay pot or saucepan. Add the stock and bring to the boil. Reduce the heat and simmer gently for 10 minutes, or until the fish is cooked through. Drain the fish, reserving the marinade.
Fill a wok one-quarter full of oil. Heat the oil to 190°C/375°F, or until a piece of bread fries golden brown in 10 seconds when dropped in the oil. Carefully cook the fish in batches for 3-4 minutes, or until golden and crisp (it will spit a little). Remove the fish from the oil and return it to the marinade. Leave to cool for 2-3 hours.
Remove the fish from the marinade and leave to dry for a few minutes. Cut the fish into thin slices and serve cold, sprinkled with cilantro leaves.