Shanghai, Soy Marinated Fish

I thought it would be a good idea to start exploring different cultures and different types of food. I’m pretty excited since I love food and I would love to hear all of your favorite recipes.

I have come across a recipe that is Shanghai inspired. As most of you know, Shanghai sits on both a seacoast and a river so you can literally find fish and seafood all over the place. With Shanghai cuisine, you will experience the tastes to be somewhat tartful and salty, but with a twist of sweetness.

In Shanghai restaurants, the soy marinated fish is typically served cold, which brings out the most flavor. Traditionally, the fish is smoked, but as time has passed, modern cooks now skip this step. However, the Shanghainese still call this “Smoked Fish.”
For those of you interested, you can try the recipe below. I don’t expect all the men to try making this but maybe if you are extra nice and sweet to your girlfriends and wives, maybe they’ll make it for ya! Let me know how it goes. Sounds yummy doesn’t it? I haven’t personally tried it yet. Let me know if you gals or guys beat me to it.

FISH – 6 Appetizer Servings

• 1 1/2 pounds fillets (3/4 inch thick hake or pollack fillets, cut into 2×3 or 2×4 inch pieces)
• 1/2 cup chopped green onions
• 3 tablespoons minced peeled fresh ginger
• 3 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry, divided
• 2 tablespoons peanut oil or vegetable oil, divided
• 1 tablespoon soy sauce

For Fish: Rinse fish and pat dry. MIx green onions, ginger, 1 tablespoon rice wine, 1 tablespoon oil, and soy sauce in 11×7x2 inch glass baking dish. Add fish and turn to coat. Let it marinate for 1 hour at room temperature (do not refrigerate).

SAUCE

• 3 tablespoons sugar
• 2 tablespoons soy sauce
• 2 tablespoons Asian sesame oil
• 2 tablespoons Shaoxing Wwine (Chinese rice wine) or dry Sherry
• 1 tablespoon dark soy sauce
• 1 whole star anise
• 1/4 cup chopped green onions

Bring first 6 ingredients to boil in heavy small saucepan, stirring to dissolve sugar. Reduce heat to medium and simmer until sauce is slightly thickened and reduced to 1/3 cup (about 4 minutes) Remove star anise sauce from heat and cool.

Now after the fish has been marinating for an hour, remove fish from marinade and place on several layers of paper towels to drain, be sure to reserve marinade. Pat fish dry.

Heat flat bottomed wok over high heat until drop of water added to wok evaporates on contact. Add remaining 1 tablespoon oil to wok, then fish pieces, spreading evenly.

Cover and cook 30 seconds. Uncover and loosen fish with metal spatula.

Reduce heat to medium and cook 1 minute. Turn fish pieces over, 1 minute. Add remaining 2 tablespoons rice wine and reserved marinade from fish. Cover and cook 1 minute .

Remove wok from heat and let fish stand covered until opaque in the center. Drizzle with star anise sauce. You can choose to chill it or eat it warm.

Enjoy!