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Spicy Shad Slices, Shanghai Style II

Fish and Seafood

Spicy Shad Slices, Shanghai Style II
1 and 1/4 pounds of shad (or other) fish fillet
5 slices ginger root, minced
2 scallions, minced
5 Tablespoons soy sauce
1/2 teaspoon salt
1/4 cup sugar
1 Tablespoon rice wine
5 cups corn or soy oil
1 teaspoon five-spice powder
1/4 cup sugar
1. Cut fish fillets into half inch by two and a half inch pieces and lightly cover and refrigerate them for two hours.
2. Mix scallions, ginger, soy sauce, salt, and wine and marinate pieces of shad and cover and put in the refrigerator for four or five hours, then drain any remaining liquid.
3. Mix five spice powder and sugar in a bowl and add 1½ cups boiling water and stir until dissolved.
4. Heat oil and fry shad pieces about three minutes, they will be dark but not burned, then soak them about three or four minutes in the sugar water.
5. Remove from the sugar mixture and put on a platter. Let cool before serving.
Approximate nutrient analysis per person, when serving four people and assuming one quarter of the marinade is absorbed and one tablespoon of the sugar mixture likewise. Each serving has 554 calories, 8 g carbohydrate, 25 g protein, 440 mg sodium, 47 g total fat, 8 g saturated fat, and 106 mg cholesterol.

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