Shanghai Style Cold Smoked Fish (xun-yu)


  • 1 ½ lb golden pompano fish (or any white fish with firm meat)
  • 3 stalks green onion, chopped
  • 6 pieces ginger, sliced
  • ½ cup dark soy sauce
  • ¼ cup white wine
  • 2 tablespoons rice vinegar
  • 1 teaspoon salt
  • 1 teaspoon five spice powder
  • 2-3 tablespoons brown sugar
  • Canola cooking oil for frying

Cooking Steps:

  1. Cut the fish into 3.5”x2”x1” slices.
  2. Marinate fish with green onion, ginger, soy sauce, wine and salt for over two hours or overnight.
  3. Heat oil in the pan with high heat; fry the fish until golden brown about 5-6 minutes. Transfer the fish to a platter with paper towels and let oil drain and dry.
  4. In a sauté pan, heat the marinate sauce with rice vinegar, sugar and the five spice powder. Cook it a few minutes until the flavors are mixed.
  5. Place fish back to the sugar mixture and cook for 3 minutes until the fish has all flavor coated.
  6. Taste for seasoning. Turn off the heat and transfer fish to a platter, let it cool.
  7. It’s better serve fish in cold; you may combine it with turnips salad as a “two-pin” cold plate.
  8. It can be stored in refrigerator for a week or more.

綠園廚藝 - 燻魚