There are many types of smoked fish, some of which do not use real smoke, but instead use flavored juice to marinate, resulting in very flavorful smoked fish.This is mainly popular in the Yangtze River Delta region. How to make authentic-tasting smoked fish depends on your own efforts.

How to make smoked fish: Basics

IngredientsPreparation

Green fishShallotsGingerAppropriate amount, old soy sauce, rice wine, sugar, oil, as needed.

Method steps

1. Cut the green fish into thick slices and salt them for one night.

2. Heat the oil in a pan, add the green fish slices and fry over medium heat until both sides are golden brown.

3. Then flip it over and fry it until cooked, add a little oil in the pan and sauté ginger and garlic.

4. Add old soy sauce, rice wine, and sugar and pour it over the green fish.

How to make smoked fish: Advanced

Ingredients preparation

Sea breamEight-cornered Chinese dried chili peppersCinnamon, star anise, cinnamon,ChiliDried, rock sugarSoy sauceOld brine.

Method steps

1. Put old brine in a pot, add water, and then add all the spices.

2. At the same time, add rock sugar, old soy sauce, and other seasonings, and cook until boiling and then refrigerate.

3. Wash the sea bream and pat it dry, then put it inMedium-sized panFry over medium heat until both sides are golden brown.

4. Then quickly put it in the refrigerated brine and marinate for one day.

How to make smoked fish: Expert

Ingredients preparation

Grass carpAbout 4 pounds, shallots, garlic, ginger, salt,Rock sugarAs needed,Chicken brothSoy sauce, old soy sauce, rice wine,1 small handful of peppercorns, 3 star anise, 1 small piece of cinnamon, 2 cloves of cloves,A small amount of fennel seeds, 1 small piece of cardamom, 3 large bowls of water.Method steps1. Wash the grass carp and cut it into fish blocks about 1 centimeter thick and pat it dry with kitchen paper.

2. Put the fish blocks in a large container, add ginger slices, scallion segments, and two tablespoons of rice wine, and three tablespoons of soy sauce. Marinate for at least 4 hours.

3. Remove the scallion and ginger from the marinated fish blocks, heat a non-stick pan to 70% hot, and add the fish blocks to fry until the flesh is firm and turns white, then quickly switch to medium heat to fry until golden brown.

4. Flip the fish blocks and continue to fry until both sides are golden brown, then remove and cool. Wash the scallion and ginger, cut into large pieces, and chop the garlic.

5. Prepare 1 small handful of peppercorns, 3 large pieces of star anise, 3 pieces of cinnamon, 2 cloves of cloves, a small amount of fennel seeds, 1 small piece of cardamom, and 1 piece of cinnamon. Wash them and put them in the spice box.

6. Put a little oil in the pot, add chopped scallion, ginger, and garlic to sauté, then add 3 large bowls of water, add soy sauce, old soy sauce, add rock sugar, chicken broth, spice box, and bring to a boil.

7. Cook over low heat for more than 30 minutes, then pour it into a large container and let it cool. Then put the fish blocks in the brine and marinate for 1 hour.

Tips

When frying fish, don't easily flip it, as the fish blocks are likely to fall apart.

Tip

Fried fishDon't flip it too often, as the pieces are likely to fall apart.