D.D's Club

Smoked Fish Slices

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Materials:
450 g (1 lb) cod fillet or any other firm white fish, cut into matchbox-
sized pieces
3 tablespoons soy sauce
2 tablespoons soy sauce
pinch of salt
3 spring onions, finely chopped
2 slices root ginger, peeled and finely chopped
250 ml (8 fl oz) water
50 g (2 oz) sugar
1/2 teaspoon 5-spice powder
600 ml (1 pint) vegetable oil



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Preparation time: 15 minutes plus marinating
Cooking time: 25-30 minutes




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1. Marinate the fish in soy sauce, wine and salt for about 1 hour.

2. Remove the fish from the marinade and drain. Pour the marinade
into a pan and bring to the boil. Add the spring onions and ginger,
together with the water, sugar and 5-spice powder. Simmer until reduced
by half, then strain the sauce through a sieve into a bowl.

3. Heat the oil in a wok to 180 degree C or 350 degree F, or until a
cube of bread browns in 30 seconds. Drop in a few pieces of fish at a
time. Fry for about 4 minutes or until crisp and golden brown. Remove
the fish pieces from the oil, drain on paper towels, then put into the
sauce for about 5 minutes. Remove the fish pieces from the sauce and
allow to cool on a plate. Serve cold

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