Chilled Fish, Shanghai Style Recipe - Cooking Index
Chilled Fish, Shanghai Style Recipe - Cooking Index
Shanghai cuisine is known for its richly marinated seafood, served chilled or at room temperature. This contemporary recipe is similar to a smoked fish appetizer popular in Shanghai restaurants. Usually deep-fried, it's just as delicious broiled.
Type: Fish| 1 lb | 454g / 16oz | Firm-textured 3/4"-thk white fish fillets |
| = (such as cod or halibut) | ||
| Marinade | ||
| 1 teaspoon | 5ml | Minced garlic |
| 1 teaspoon | 5ml | Minced ginger |
| 3 tablespoons | 45ml | Soy sauce |
| 3 tablespoons | 45ml | Dry sherry or Chinese red wine |
| 1 tablespoon | 15ml | Brown sugar - (packed) |
| 1/4 teaspoon | 1.3ml | Chinese five-spice powder |
| Lettuce leaves - for serving |
Score the fish with shallow parallel cuts at 1-inch intervals. Make another set of cuts at an angle to the first to make a diamond pattern. Combine the marinade ingredients in a shallow dish. Add the fish, turning it to coat both sides. Cover and refrigerate for at least 1 hour or overnight,
Remove the fish from the marinade and place in on a rack in a foil-lined baking pan; reserve the marinade. Broil the fish 2 to 3 inches from the heat until opaque in the center, about 6 minutes. Transfer it to a deep plate; set aside.
Pour the reserved marinade into a small saucepan. Bring it to a boil over medium-high heat and boil for 2 minutes. Strain the liquid over the fish and let it stand for 30 minutes. Pour off and discard the marinade; cover and refrigerate the fish until ready to serve. Serve on a bed of lettuce leaves.
This recipe yields 4 servings.
Tip: Try serving the fish with Belgian endive as part of an appetizer plate.
Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)
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