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Best Easy Shanghai Smoked Fish Recipe

Name: Best Easy Shanghai Smoked Fish Recipe
Total time: 40 min
Yield: 120 g
Ingredients: white fish fillets (e.g., tilapia or cod) 1.5 lbs; egg 1 piece; cornstarch 1.5 tbsp; all-purpose flour 2 tbsp; scallions 2 pieces; ginger 5 slices; vegetable oil 1 cup; soy sauce 2 tbsp; Shaoxing wine 1.5 tbsp; sugar 2.5 tbsp; dark soy sauce 0.5 tbsp; rice vinegar 1 tbsp; five spice powder 0.25 tsp; salt 0.25 tsp

Cold Shanghai smoked fish features crispy, sweet-savory marinated fish slices. A high protein, fresh appetizer perfect for family gatherings and celebrations.

Cook 40 min Difficulty NORMAL 230 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

white fish fillets (e.g., tilapia or cod) 1.5 lbs
egg 1 piece
cornstarch 1.5 tbsp
all-purpose flour 2 tbsp
scallions 2 pieces
ginger 5 slices
vegetable oil 1 cup

Seasonings/Sauce

soy sauce 2 tbsp
Shaoxing wine 1.5 tbsp
sugar 2.5 tbsp
dark soy sauce 0.5 tbsp
rice vinegar 1 tbsp
five spice powder 0.25 tsp
salt 0.25 tsp

Nutrition summary

Carbohydrates 13 g 23%

Protein 25 g 44%

Fat 8 g 33%

Serving size 120g

Cooking steps

1

Pat fish fillets dry, then cut into thick slices; set aside on paper towels to remove extra moisture.
2

In a bowl, whisk egg, then add cornstarch and flour to form a coating batter; toss the fish gently to coat each slice evenly.
3

Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering (350°F); fry fish slices in small batches for 2–3 minutes per side until golden-brown and crispy. Drain well on rack.
4

In a saucepan, combine soy sauce, Shaoxing wine, sugar, dark soy, vinegar, five spice, sliced ginger, and salt; bring to a gentle simmer for 2 minutes to dissolve sugar and blend flavors. Add scallions and simmer another minute, then remove from heat.
5

Layer fish slices in a shallow dish and pour the warm marinade evenly over; let cool to room temperature, then refrigerate at least 1 hour before serving so flavors penetrate and texture firms up.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient in this recipe is the white fish fillets, such as tilapia or cod. Their firm texture and mild flavor serve as a base for the marinade to shine, creating the traditional taste and crispy texture central to Shanghai smoked fish.

Q. How can I achieve the crispy texture without drying out the fish?

To get that signature crispiness, fry the fish slices in hot oil (about 350°F) just until golden and crisp, roughly 2–3 minutes per side. Do not overcrowd the pan; frying in small batches ensures even cooking, preventing sogginess and blocking excess oil absorption.

Q. What is the intended protein-to-carb ratio per serving?

Each serving contains approximately 25g protein and 13g carbohydrates. That means about 44% of calories come from protein, making it a strong high-protein choice. This balance is ideal for those wanting a fresh appetizer rich in protein.

Q. Which seasoning brings out the signature Shanghai flavor?

The marinade featuring soy sauce, Shaoxing wine, sugar, five spice powder, and rice vinegar is essential for the unique sweet and savory profile of Shanghai smoked fish. The five spice powder and Shaoxing wine, in particular, deliver authentic aroma and depth.

Best Easy Shanghai Smoked Fish Recipe

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