lunch · dairy-free
Shanghai 'smoked' fish (xun yu)
Not smoked at all: marinated fish slices deep-fried crisp and soaked in a five-spice soy syrup—served cold as a starter.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Marinate fish 1–2 hours; pat dry.
-
2
Simmer syrup ingredients 5 minutes.
-
3
Fry fish at 190°C (375°F) until dark golden, crisp and cooked through, 6–8 minutes.
-
4
Drop hot fish straight into the warm syrup for 1 minute.
-
5
Cool and serve at room temperature.
