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
- Cut the fish into 3.5”x2”x1” slices.
- Marinate fish with green onion, ginger, soy sauce, wine and salt for over two hours or overnight.
- 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.
- 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.
- Place fish back to the sugar mixture and cook for 3 minutes until the fish has all flavor coated.
- Taste for seasoning. Turn off the heat and transfer fish to a platter, let it cool.
- It’s better serve fish in cold; you may combine it with turnips salad as a “two-pin” cold plate.
- It can be stored in refrigerator for a week or more.