Shanghai Infused Fish

I have searched cookbooks and the internet but could not find a good recipe to make this "smoked" spicy fish. I used to have a rough guide but it has been lost through migration of files and house moving. Thought this must be important enough to put on record before I forget or lose it again.

Most diners mistaken the name of dish "xunyu" to be smoked fish but the fish is cook in two steps. The sauces and spices are infused, unlike smoked salmon. The appearance of the fish is dark and dry but it is absolutely flavoursome.




Spice Sauces

Peppercorn (1/2 tsp), star anise (2), fennel seeds (2 tsp), cinnamon bark (1), five spiced powder (1/2 tsp).
Soy sauce (4 TBS), dark Zejiang vinegar (1 tsp), salt (to taste), sugar (1 TBS) and 1/2 cup water.

Ingredients

Fish slices. Whole fish may be used but I prefer boneless firm fillet such as ling, mackeral or snapper.

Method

1. Bring sauces and spices to the boil. Turn down the heat and simmer for another 10 - 15 minutes. Put through the sieve and set aside. Either keep warm or reheat for later use.

2. Deep fry fish in hot cooking oil. To reduce splatter, rub some salt on the fish and dust a little flour before frying.

3. Drain the oil from cooked fish.

4. Dip each piece of fish into lukewarm sauces prepared earlier to ensure it is evenly and intensely infused. The fish should not be dripping and soggy.

5. Xunyu can be kept at a cool place for days in winter or in the fridge for a couple of weeks. You could take a slice or two to supplement your rice meal anytime. Thus, families find it worthwhile to make this dish in dozens of batches for convenience.