"Smoked" Fish


This dish is called smoked fish but it is not actually smoked.
It is deep fried.
The prepared fish is deep fried in oil, then marinated in the sauce till golden brown.
This dish has five spice flavour but no smoked flavour, and is differnt from ordinary smoked dishes.
The grass carp must be fresh.
Deep fry timing must be appropriate.
If frying is too short, the fish is not crispy.
If frying is too long the fish loses it freshness.

Ingredients

12 oz grass carp section on the bone
4 sprigs of spring onion
4 slices of ginger
five spice powder
1 stick cinamon bark
4 segments star anise
1/2 tsp rice wine
1 tbsp sugar
1 tsp salt
1 tbsp dark soy sauce
msg
4 tbap water

Preparation

Wash and clean grass carp section and cut into 3/8" thick minute steaks (marinade cannot penetrate through if too thick).
Marinade the fish slices in the dark soy sauce, salt and wine for five minutes.
Heat the aniseed, cinamon stick, scallions, salt, dark soy sauce, sugar in a saucepan wiht 4 tables water in low heat and reduce to sauce consistency and strain.
Heat oil for deep frying.
When oil is nearly boiling, put the filsh slices in and deep fry for six to seven minutes.
Remove an put into the sauce and marinade for at least an hour.
Remove and serve with a sprinkling of five spice powder.