Smoked fish1 kg blue eye, ling or trevally For deep frying:vegetable oil2green onions, thinly sliced, for garnishMarinade40 gm fresh ginger, peeled and chopped1green onion, coarsely chopped60 ml (¼ cup) light soy1 tbsp Shaoxing wine or dry sherryGinger sauce2 tbsp vegetable oil2 cloves garlic, finely chopped2 tsp finely chopped ginger2green onions, finely chopped2whole star anise2pieces of dried mandarin peel (see note)2pieces cassia bark, about 5cm each60-80 gm rock sugar2 tbsp light soy sauce2 tsp dark soy sauce1 tsp whole black peppercorns½ tsp Sichuan pepper powderBroad bean salad100 gm salted pickled mustard greens (see note)300 gm double peeled broad beans250 ml (1 cup) chicken stock or water 1 tsp sugar60 ml (¼ cup) vegetable oil2 tbsp finely chopped green onion
Cut fish crossways into 2cm thick slices leaving skin on. For the marinade, use a pestle and
mortar to pound the ginger and extract the juice. Discard pulp and combine juice with the rest of the marinade ingredients in a bowl. Pound the green onion and add to bowl. Season to taste with sea salt. Add fish and marinate for at least 2 hours.
For ginger sauce, heat oil in a wok over high heat add garlic, ginger and green onion and fry until fragrant. Add 700ml water and remaining ingredients. Bring to the boil, then reduce heat to medium and simmer, uncovered, for 25-30 minutes or until the liquid is reduced to about 400 ml. Strain and discard solids.
Pat fish dry with absorbent paper and discard marinade. Heat oil in a deep-fryer or wok to 180°C. Deep-fry fish, in batches, for about 5-6 minutes, or until crisp. Remove and drain well.
For broad bean salad, wash salted pickled mustard greens and chop very finely. Heat oil over medium heat, add pickled mustard greens and stir-fry for 1-2 minutes. Add the broad beans, stir-fry for 30 seconds, then add chicken stock and sugar and season to taste with sea salt and freshly ground black pepper. Cook over high heat until stock is absorbed. Cool, then stir through spring onion.
Return sauce to the boil. Add fish and simmer gently, basting occasionally until sauce is almost evaporated. Ladle onto serving platter and scatter with spring onion. Serve with broad beans.
Note Mustard greens, dried mandarin peel,
cassia bark and rock sugar are available from Asian grocery stores.
Any mustard greens are fine but a variety called red-in-snow
pickles has the best flavour.
Despite its name, there is no smoking involved. The fish is
first marinated, then deep-fried and finished in a spiced sauce.
Any firm fish that does not flake easily is best for this recipe.
As for the broad bean salad, you can either serve it whole or
mashed. It provides a lovely contrast to the crisp smoked fish.
Broad beans are now available frozen and double-peeled from Asian
At A Glance
Serves 6 people
At A Glance
Serves 6 people
You might also like...
Easter lunch recipes
Christmas pudding ice-cream
Raspberry and Mint Mojito
Thomas Keller's sandwich recipes
Neil Perry: Prawn cocktail
Serge Dansereau: Blueberry vanilla tart
Neil Perry's Spice Temple recipes
Barbecue trout bundles with prosciutto and button mushrooms