Suzhou-style Smoked Fish
A classic Shanghai cold dish, crispy fried fish glazed with a sweet-savory sauce that deepens upon cooling, perfect for festive gatherings.
Ingredients
12 items- Grass carp middle section 500g
- Ginger 3 slices
- Spring onion 2 sections
- Cooking wine 1 tbsp
- Salt 1/2 tsp
- Light soy sauce 3 tbsp
- Dark soy sauce 2 tbsp
- Rock sugar 60g
- Star anise 2
- Cinnamon stick 1 piece
- Oil for deep frying
- Five-spice powder a pinch
Nutrition
Steps （8 steps）
Clean 500g grass carp middle section, pat dry, debone, and cut into 2 cm thick pieces.
Add 3 ginger slices, 2 spring onion sections, 1 tbsp cooking wine, 1/2 tsp salt to the fish, mix well, marinate for 15 minutes.
In a small pot, combine 200ml water, 3 tbsp light soy sauce, 2 tbsp dark soy sauce, 60g rock sugar, 2 star anise, and 1 cinnamon stick. Boil then simmer 10 min until slightly thickened. Turn off heat.
Remove fish from marinade, pat dry with paper towel, and let air-dry on a plate for 5 minutes.
Heat enough oil in a wok to 180°C (350°F) over high. Turn to medium-high, add fish pieces, fry about 3 minutes until golden. Remove.
Increase oil temperature to 200°C (390°F). Return fish and fry 1 minute until extra crispy. Drain on paper towels.
Immediately immerse fried fish in the warm sauce, soak for 2 minutes to absorb the glaze, then remove.
Arrange fish on a plate, sprinkle with pinch of five-spice powder or chopped spring onions. Best served cold.
Tips
Dry fish thoroughly before frying to avoid splatters. Double-frying makes the crust extra crispy. Do not over-reduce sauce as it thickens when cooling. Do not soak fish too long or it turns soggy.
You May Also Like
More recipes you might enjoy
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.
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.