Smoked Fish

March 17, 2025 60 Minutes Advanced

Nutritional Information

1400 kcal
Calories
50g
Protein
30g
Carbohydrates
35g
Fat
Recipe Cold Dishes
Smoked Fish

This delicious fried fish recipe delivers an irresistible aroma and a flavor reminiscent of canned fish, making it a standout dish. The key lies in perfectly slicing slightly thawed fish and frying it to golden perfection before simmering in a rich, aromatic sauce. Infused with scallions, ginger, star anise, Sichuan pepper, and dried tangerine peel, the sauce is enhanced with white wine, sugar, and a touch of vinegar for balance. The slow cooking process allows the flavors to deeply penetrate the fish, while gentle flipping keeps it intact. Finished with five-spice powder, this dish is even more flavorful when cooled—perfect as a make-ahead meal or a savory snack. A must-try for anyone who loves tender, fragrant fish with a hint of sweetness and spice!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

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1
Step 1
Take the frozen fish out of the refrigerator and let it thaw slightly. Cut it into 1 cm thick slices with the belly facing you and the knife at an angle. This makes the cutting process more beautiful. (For fresh fish, put it in the refrigerator and freeze it for a short time, just until it becomes slightly hard, no more than 1 hour.)
Step 1
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Step 2
Before cutting, simply wash the outside of the fish clean, without processing the internal organs. After cutting, use your hand to poke the internal organs out of the fish belly, then rinse with water.
Step 2
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Step 3
After draining the water from the fish, start frying it in oil until it turns golden brown. Remove it from the oil.
Step 3
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Step 4
Prepare the sauce by pouring an appropriate amount of water into the pot, adding salt, monosodium glutamate, soy sauce, scallions, ginger, star anise, Sichuan pepper, and dried tangerine peel, and boiling for 5-8 minutes.
Step 4
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Step 5
Put the fried fish into the pot and cook over low heat, allowing the sauce to penetrate the fish. Add an appropriate amount of white wine, sugar (add more if you prefer sweet flavors), and a small amount of vinegar (mainly to remove the fishy smell). It’s best not to use a spatula; instead, hold the pot and flip it repeatedly to prevent the fish from breaking apart. Before removing from the pot, reserve a small amount of sauce and add an appropriate amount of five-spice powder, flipping repeatedly to coat evenly.
Step 5
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Step 6
Remove from the pot, and the dish is done! The aroma is amazing, and it tastes even better when cooled. It also has a flavor similar to canned fish.
Step 6

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