# Beauty of Trust # Shanghai Smoked Fish
2024-05-06 14:59:23 3112
Smoked fish is essential for Shanghai people's New Year's Eve dinner, perhaps because of this. Lao Geng often talks about it, but I always don't want to make it because I need to open an oil pan and the oil used in fried fish has a fishy smell, which is not good for other uses. As long as I make it, I will always make a lot. The freshly marinated smoked fish is crispy on the outside and tender on the inside. I like this kind of taste, but Lao Geng likes to soak it longer, chewy, and has a stronger taste. Alternatively, braised smoked fish with some Chinese cabbage, egg dumplings, and meatballs are also very delicious when stewed in a clay pot.
Details of ingredients
Technique
Steps to make # Beauty of Trust # Shanghai Smoked Fish
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1. Prepare the middle section of the green fish.![]()
2. Cut open from the middle of the fish's back and then cut into 2-3 cm thick slices.![]()
3. Boil all ingredients except green fish in about 1 liter of water, then simmer over low heat for ten minutes.![]()
4. Filter out the soup and set it aside.![]()
5. Heat the wok and cool the oil. Wait until the oil temperature is slightly higher before adding the fish chunks. Slowly fry over low heat, do not flip over, otherwise everything will shatter.![]()
6. Fry the fish until it turns golden brown and has basically formed before flipping it over.![]()
7. Remove and let cool, then fry over high heat while eating.![]()
8. Fry over high heat and soak directly in the cooked sauce for ten minutes.![]()
9. Short soaking time will make the smoked fish crispy on the outside and tender on the inside. Long soaking time will make it more flavorful and give it a bit of chewiness.
