Smoked fish

6 servings

60 minutes

Smoked fish is a refined gastronomic masterpiece originating from European cuisine. This recipe combines tender cod fillet with the spicy and deep aromas of a marinade that intertwines soy sauce, sherry, and Chinese spices. After careful boiling in chicken broth and brief frying in hot oil, the fish acquires an irresistibly crispy crust and rich flavor. The delicate sweetness of cane sugar harmoniously complements the piquant notes of green onion and ginger. This dish is served with an aromatic broth that transforms into a delicate sauce, adding even more depth and expressiveness to the fish.

Energy value per serving

• Calories: 892.2
• Proteins: 19.4g
• Fats: 84.2g
• Carbohydrates: 10.2g

Ingredients

• Cod fillet: 600 g
• Soy sauce: 30 ml
• Sherry: 75 ml
• Vegetable oil: 500 ml
• Cane sugar: 50 g
• Green onions: 50 g
• Chicken broth: 300 ml
• Ginger: 20 g
• Chinese Five Spice: 5 g

Cooking steps

1. Marinate the cod fillet for half an hour in a mixture of soy sauce, sherry, brown sugar, '5 spices', chopped green onions, and ginger.

   Required ingredients:

   • Cod fillet: 600 g
   • Soy sauce: 30 ml
   • Sherry: 75 ml
   • Cane sugar: 50 g
   • Green onions: 50 g
   • Ginger: 20 g
   • Chinese Five Spice: 5 g

2. Add chicken broth, place the fish on the stove, bring to a boil, and cook for ten minutes.

   Required ingredients:

   • Chicken broth: 300 ml

3. Heat oil in a wok, take the fish from the broth, and fry it in hot oil for three minutes.

   Required ingredients:

   • Cod fillet: 600 g
   • Vegetable oil: 500 ml

4. Dry the fish and serve it with the broth it was cooked in as a sauce.

   Required ingredients:

   • Cod fillet: 600 g
   • Chicken broth: 300 ml