Smoked Fish


Photo: Euclydes Antonio dos Santos Filho
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Ingredients

1 Fish
1 teaspoon Salt
1 tablespoon Sherry
1 tablespoon Soy sauce
1 slc Fresh ginger root
3 tablespoons Oil
3 tablespoons Brown sugar

Preparation

1
Have fish cleaned (but not boned) and cut in 6 pieces, each about 3 by 4 inches.
2
Sprinkle with salt, sherry and soy sauce, and let stand 15 minutes.
3
Meanwhile mince ginger root; cut scallion stalk in 1/2-inch sections.
4
Heat oil. Add ginger and scallion; brown lightly and discard. Add fish and brown lightly, then remove from pan.
5
Line a heavy pan with foil for smoking fish and sprinkle with brown sugar (see "HOW-TO SECTION"). Smoke fish 5 minutes.
6
Turn off heat and slowly open foil wrapping. Let smoke escape gradually. Then turn fish slices over and repeat smoking process. (If sugar is burned, remove it, and add 1 tablespoon fresh brown sugar.) Serve cold.
7
NOTE: This dish may be made with carp, scup, butterfish or white fish.
8
It will keep, refrigerated, for several days.
9
VARlATIONS : In step 3, steam the fish 15 minutes instead of browning it.
10
In step 4, add with the sugar, 2 tablespoons of used black tea leaves.

Tools

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Tags:

cold
China
Asian
oriental
appetizer
chinese

Yield:

6.0 servings

Added:

Saturday, February 13, 2010 - 5:21pm

Creator:

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