Maofeng Tea-Smoked Shad
Rich in oil from its scales, the shad is smoked with Maofeng tea leaves, infusing a delicate tea aroma into the tender flesh while crisping the skin. A celebrated dish from Anhui cuisine.
Ingredients
9 items- Shad 1 whole (about 600g)
- Huangshan Maofeng tea leaves 30g
- Brown sugar (or white sugar) 30g
- Salt 1 tablespoon
- Shaoxing wine 2 tablespoons
- Ginger 1 piece
- Scallions 2
- Sesame oil 1 tablespoon
- Cooking oil as needed
Nutrition
Steps （8 steps）
Clean the shad, pat dry with kitchen paper. Make three diagonal slashes on each side to help seasoning penetrate.
Rub salt and Shaoxing wine evenly all over the fish, inside and out. Stuff the cavity with ginger slices and scallion sections. Marinate for 20 minutes.
Line a wok with aluminum foil. Evenly spread the soaked tea leaves and brown sugar on the foil.
Place a steaming rack or four chopsticks in the wok, forming a stand to keep the fish above the smoking mixture.
Place the marinated fish on the rack. Cover with lid. Heat over medium heat until smoke appears, then reduce to low and smoke for 10 minutes. Turn off heat and let it sit for another 5 minutes.
Remove the fish to a plate. Discard the ginger and scallion stuffing. Brush the fish all over with sesame oil.
Sprinkle julienned ginger and sliced scallions on top. In a small saucepan, heat 2 tablespoons of cooking oil until just smoking, then pour evenly over the fish to release aroma.
Serve immediately while hot. The flesh will be tender, the skin crisp, and the tea fragrance lingering.
Tips
The scales of the shad are rich in fat; do not remove them as they add texture and flavor. Adjust smoking time according to fish size; when a chopstick can easily pierce the thickest part, it's cooked. You can adjust the tea-to-sugar ratio for a stronger or milder smoke flavor.
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