Smoked Pompano
Shanghai-style smoked pomfret features tender flesh, a savory and fresh flavor, and a rich smoky aroma.
Ingredients
Pompano (scaled, gills removed, gutted, and sliced into three pieces)
1
Scallions
to taste
Ginger slices
to taste
Chinese rice wine
to taste
Soy sauce
to taste
Salt
to taste
Sugar
to taste
MSG
to taste
Malt sugar
to taste
Wet black tea leaves (for smoking)
to taste
Brown sugar (for smoking)
to taste
Refined peanut oil (for brushing wire rack and coating fish)
to taste
Salad dressing (for dipping)
to taste
Instructions
1
Step 1
Place the scaled, gutted, and cleaned pompano, cut into three pieces on the diagonal, into a soup dish. Add scallions, ginger slices, Chinese rice wine, sugar, soy sauce, malt sugar, MSG, and salt. Marinate for 90 minutes.
2
Step 2
Brush a wire rack with refined peanut oil. Place the marinated fish flat on the wire rack and put it in the oven to bake for about 10 minutes.
3
Step 3
Add tea leaves and brown sugar to the oven. Close the door and let them burn to produce thick smoke. Smoke the pompano in the heated chamber for about 6 minutes until the surface turns reddish-brown and the fish is cooked, then remove.
4
Step 4
Brush the fish with refined peanut oil, arrange the pieces back into a whole fish on a plate, and place salad dressing on both sides for dipping.
