Suzhou-Style Smoked Fish
Suzhou-Style Smoked Fish is a classic Chinese cold appetizer. Fish fillets are double-fried to crispy perfection, then soaked in a sweet-savory marinade, resulting in tender, flavorful bites.
Ingredients
12 items- Grass carp (middle section) 500 g
- Scallions 2
- Ginger 1 piece
- Star anise 2
- Cinnamon stick 1 small piece
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 2 tbsp
- Rock sugar 50 g
- Black vinegar 1 tbsp
- Five-spice powder 1 tsp
- Cooking oil as needed
Nutrition
Steps （5 steps）
Cut grass carp into 1-cm-thick pieces, pat dry with paper towels, then marinate with cooking wine, scallion sections, ginger slices, and a pinch of salt for 15 minutes.
Combine water, rock sugar, light soy sauce, dark soy sauce, star anise, cinnamon stick, and five-spice powder in a pot. Simmer over low heat for 10 minutes until thickened, add black vinegar, and strain.
Heat oil to 180°C (350°F). Fry fish pieces over medium heat for 5 minutes until golden and crispy. Remove and drain on paper towels.
Increase oil temperature to 190°C (375°F). Deep-fry fish again for 30 seconds until extra crispy. Immediately transfer to prepared sauce and soak for 2 minutes.
Arrange soaked fish on a serving plate, garnish with chopped scallions or toasted sesame seeds. Serve cold for best flavor.
Tips
Double-frying ensures crispiness; do not oversoak; chill before serving for best flavor.
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