Huo Hong Yu (Smoked Fish)
A classic Anhui dish, Huo Hong Yu is known for its unique smoky flavor from traditional smoking process. The fish is crispy outside, tender inside, with a beautiful reddish-brown color.
Ingredients
17 items- Qingyu (black carp) or grass carp 500g (half fish)
- Scallions 2 stalks
- Ginger 1 piece
- Shaoxing wine 2 tbsp (30ml)
- Salt 1 tsp (5g)
- Sichuan peppercorns 1 tsp (2g)
- Five-spice powder 1/2 tsp (2g)
- Black tea (e.g. Keemun) 2 tbsp (15g)
- White sugar 2 tbsp (30g)
- Cooked rice (optional) 1 tbsp (10g)
- Light soy sauce 2 tbsp (30ml)
- Dark soy sauce 1 tbsp (15ml)
- Chinkiang vinegar 1 tbsp (15ml)
- Cornstarch slurry 1 tbsp (15g starch + 15ml water)
- Cooking oil 500ml (approx 50ml consumed)
- Toasted white sesame seeds 1 tbsp (10g)
- Chopped scallions to taste
Nutrition
Steps （9 steps）
Clean the fish, remove head and tail, split in half along spine. Score both sides at 1.5 cm intervals for better marination. Pat completely dry with paper towels.
Place fish in a bowl, add scallion segments, ginger slices, Shaoxing wine, salt, Sichuan peppercorns, and five-spice powder. Rub all over. Cover with plastic wrap and marinate for 2 hours, turning once.
Line a wok with foil, spread black tea, sugar, and rice evenly. Place a rack and arrange fish skin-side up. Cover tightly, heat over medium-low until smoke appears, then reduce to low and smoke for 10-15 minutes until skin turns brownish-red. Turn off heat and let sit 2 minutes.
Remove smoked fish to a steaming plate. Steam over high heat for 10 minutes until a chopstick pierces the thickest part easily. Transfer to a cooling rack to air-dry the surface.
In a small bowl, mix light soy sauce, dark soy sauce, Chinkiang vinegar, and cornstarch slurry. Set aside.
Heat enough oil for deep frying to 180°C (350°F, bubbles form around chopsticks). Fry fish pieces over medium heat for 5 minutes until golden and crispy on both sides. Drain on paper towels.
Leave about 1 tbsp oil in the wok. Sauté minced garlic, ginger, and scallion whites until fragrant. Pour in sauce mixture and stir over low heat until thickened and coats the back of a spoon.
Quickly return fried fish pieces to the wok, toss over high heat for 10 seconds to coat evenly. Sprinkle with sesame seeds and chopped scallions.
Arrange the fish pieces neatly on a serving plate. Add extra sesame and scallions as garnish. Serve immediately while hot.
Tips
Ensure sufficient marinating time for flavor penetration. Watch the heat during smoking to avoid burning. For extra crispiness, double-fry the fish. Adjust the sauce balance to your preference.
You May Also Like
More recipes you might enjoy
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
Dry-Fried Green Beans (Sichuan Style)
Classic Sichuan dry-fried green beans with a charred, chewy texture and spicy, numbing flavor. The beans are blister-fried until wrinkled and tender, then tossed with dried chilies and Sichuan peppercorns for an irresistibly addictive dish.
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.