Rice-Smoked Fish

Name: Rice-Smoked Fish
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: about 1000 g fresh fish (descaled, gills removed, gutted and cleaned, pin bones removed, cut into axe-head pieces); 5 g salt; 30 g cooking wine; 20 g soy sauce; 10 g ginger (sliced); 10 g scallion (cut into segments); 1000 g vegetable oil; 20 g sugar; 1 g stock (suspected broth or seasoning); about 25 g rice bran (smoking material)

Reddish-brown in color, with a savory-sweet, crispy, and fragrant taste accented by a rich smoky aroma and a distinctive flavor.

50 min

Easy

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Ingredients

fresh fish (descaled, gills removed, gutted and cleaned, pin bones removed, cut into axe-head pieces) about 1000 g

salt 5 g

cooking wine 30 g

soy sauce 20 g

ginger (sliced) 10 g

scallion (cut into segments) 10 g

vegetable oil 1000 g

sugar 20 g

stock (suspected broth or seasoning) 1 g

rice bran (smoking material) about 25 g

Instructions

Marinating

Descale the fresh fish, remove the gills, split open the belly and clean thoroughly, remove the pin bones, and cut into axe-head pieces. Marinate with salt, cooking wine, soy sauce, ginger slices, and scallion segments for 15 minutes, then remove.

Frying

Place the wok over high heat, add the vegetable oil and heat to about 200°C. Add the fish and deep-fry until golden yellow, then remove.

Reducing the Sauce

Pour off part of the oil (leaving about 75g of oil in the wok). Add scallions and ginger, stir-fry until they change color and release their aroma, then remove the scallions and ginger. Add cooking wine, sugar, soy sauce, and stock, and stir well. Move the wok to medium heat, add the fish pieces, and simmer until the sauce is fully absorbed. Remove from heat.

Smoking

Fill a clay pot with burning charcoal, add the rice bran (about 25g) and let it smoke. Place the fish in a bamboo steamer basket or a special smoking rack, smoke for a few minutes, then remove.