Maofeng Smoked Shad
A classic Anhui dish, shad smoked with Maofeng tea leaves. The delicate tea aroma infuses the golden fish, resulting in tender, flavorful meat.
Ingredients
10 items- Shad 1 (about 750g)
- Maofeng tea leaves 30g
- White sugar 20g
- Rice 30g
- Ginger 20g
- Scallion 2 stalks
- Cooking wine (Shaoxing) 30ml
- Salt 10g
- Light soy sauce 15ml
- Sesame oil 10ml
Nutrition
Steps （8 steps）
Gut and clean the shad, leaving scales. Rinse under running water, score both sides with slits, and drain.
Mix salt, wine, ginger slices, and scallion segments. Rub all over fish inside and out. Marinate for 20 minutes.
Line a deep pot with foil. Combine tea, sugar, and rice; spread evenly on foil.
Place fish on a rack in the pot. Cover, heat over medium until smoke appears, then low heat for 8 minutes until golden.
Transfer fish to a steam plate. Top with fresh ginger shreds and scallion pieces, drizzle with wine.
Steam over high heat for 10–12 minutes until eyes pop and chopstick pierces easily.
Remove fish; discard used ginger and scallion. Pour liquid into a bowl. Optionally brush with soy sauce and sesame oil.
Pour reserved liquid over fish, garnish with minced spring onion or coriander, and serve hot.
Tips
Control smoking time to prevent drying; use fresh shad with scales for tenderness; adjust steaming time based on fish size.
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