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Smoked Fish, Shanghai Style

Fish and Seafood

Smoked Fish, Shanghai Style
2 pounds black fish or carp
2 Tablespoons thin soy sauce
2 Tablespoons dry sherry
2 scallions
6 slices ginger
1 stick cinnamon
2 star anise
1/2 teaspoon five spice powder
1 and 1/2 Tablespoons sugar
1/4 cup dark soy sauce
1 cup corn oil
1 teaspoon sesame oil
1. Cut fish into one-and-a-half-inch by two-inch pieces then dry each of them with paper towels.
2. Coat fish with soy sauce and sherry and refrigerate for half an hour.
3. Mix scallions, ginger, cinnamon, anise, five spice powder, sugar, one-quarter cup soy sauce, and one cup water into a sauce pan and bring to the boil, then lower heat and simmer for half an hour.
4. Drain removing the solids and saving the liquid. Add sesame oil.
5. Heat corn oil in wok or pan and fry fish pieces until brown and crisp, about three or four minutes, then drain on a paper towel and immediately dip in sauce mixture and place into a glass bowl. Pour remaining sauce and the sesame oil over the fish and set aside for half an hour. Remove pieces from sauce, and if desired, sprinkle with a little more five spice powder, then serve.

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