Description
A traditional Shanghai/Waishengren dish where white fish is fried, then steeped in a five-spice sweet/savory sauce to impart a smoky flavor. A staple in Taiwanese delis and banquet appetizers.
Restaurants serving Five-spice Smoked Fish
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White fish (Sea bass
- etc.)
- Five-spice powder
- Soy sauce
- Black vinegar
- Star anise
- Sugar
Instructions
- [Authentic Recipe]
- [Fish Prep] Slice large white fish (grass carp/sea bass)
- 5cm thick bone-in.
- [Frying] Deep-fry in 180°C oil until moisture leaves and it's 'ultra-crunchy' (to better absorb sauce).
- [Special Sauce] Prepare a rich sauce reduced from soy, sugar, black vinegar, wine, massive five-spice, star anise, ginger, and scallions.
- [Steeping] Drop the hot-fried fish instantly into the cold sauce (temp difference draws flavor to the core).
- Chill in fridge for hours to overnight until the meat tightens to finish.
Learn more Spice, substitutes, tips
Key spices
Intense exotic aroma of five-spice
Substitutes at Japanese supermarkets
Mackerel/Yellowtail Tatsuta-age (mimicking seasoning)
Pairing
Cold Taiwan Beer or Shaoxing wine
Trivia
[For Adults] Named 'Smoked', but uses a traditional technique of steeping fried fish in rich spice sauce to create smoky flavors without actual smoke. Served cold; the five-spice and sweet/sour sauce make this a 'fish snack for adults' with condensed umami.
Eating tips & etiquette
[Unique Eating] Don't just eat the meat; nibble on the 'sauce-soaked jerky-like skin' first while slowly enjoying your drink!
Allergen
Seafood, Soy, Wheat (from soy sauce)