Fragrant Tender Smoked Fish
This tender smoked fish recipe involves marinating grass carp slices, deep-frying them, then soaking in seasoned sauce to absorb flavor.
Ingredients
Grass carp (washed, two fillets removed, sliced diagonally into thin pieces)
1
Chili peppers (washed and cut into segments)
to taste
Scallions (washed and cut into segments)
to taste
Ginger (washed and sliced)
to taste
Soy sauce (for marinating the fish and seasoning)
to taste
Cooking wine
to taste
Sugar
to taste
Five-spice powder
to taste
White pepper
to taste
Aromatic vinegar
to taste
Cooking oil (for frying the fish)
50 g
Instructions
1
Preparing the ingredients
Wash the grass carp, remove the two fillets, and slice diagonally into thin pieces. Wash the chili peppers and cut into segments. Wash the scallions and cut into segments. Wash and slice the ginger.
2
Marinating the fish
Place the fish slices in a bowl, add the chili peppers, ginger slices, scallion segments, and soy sauce. Marinate for 10 minutes and set aside.
3
Making the sauce
Combine the cooking wine, sugar, five-spice powder, white pepper, and aromatic vinegar in a pot. Add 1 cup of water and simmer until fragrant, then transfer to a bowl and let cool.
4
First fry
Heat the oil in a wok until it reaches about 80% hot. Add the fish slices and fry until the surface turns slightly yellow and the flesh firms up. Remove and drain the oil.
5
Second fry
Reheat the oil and fry the fish slices a second time. Remove them and immediately transfer to the seasoning bowl while hot, allowing the fish to fully absorb the flavors.
