Shanghai-Style Smoked Fish

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Shanghai-Style Smoked Fish is a classic cold appetizer from the Jiangnan region, featuring tender fish chunks marinated in soy and rice wine, deep-fried until golden, then glazed in a sweet-savory caramelized sauce. It is traditionally served chilled as part of a banquet starter spread, where its glossy lacquer and rich umami make it an instant favorite.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 32 gCarbs
• 0 gFiber
• 28 gSugar
• 34 gProtein
• 1240 mgSodium
• 620 mgPotassium
• 80 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the fish and marinade

• 1.5 lb (700 g) skinless salmon or grass carp fillet, cut into 1.5-inch chunks
• 1/4 cup Shaoxing rice wine
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp granulated sugar
• 1 tbsp grated fresh ginger
• 3 cloves garlic, smashed

For the smoking glaze

• 1 cup water
• 1/2 cup light soy sauce
• 2 tbsp dark soy sauce
• 2/3 cup rock sugar or granulated sugar
• 1 whole star anise
• 1 cinnamon stick (2-inch)
• 2 scallions, cut into 2-inch lengths
• 3 slices fresh ginger
• Neutral oil, for deep-frying (about 3 cups)

Directions

1. Pat the fish chunks very dry with paper towels, then toss them with the Shaoxing wine, light soy sauce, dark soy sauce, sugar, ginger, and garlic. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Heat 3 inches of neutral oil in a wok or deep pot to 350°F (175°C). Working in batches, fry the marinated fish pieces for 4–5 minutes until deep golden and crisp. Remove with a slotted spoon and drain on a wire rack; let rest 5 minutes.
3. Pour out all but 2 tablespoons of oil. Add the water, both soy sauces, sugar, star anise, cinnamon, scallions, and ginger to the wok and bring to a simmer, stirring until the sugar fully dissolves.
4. Reduce the glaze by simmering for 6–8 minutes until it thickens enough to coat the back of a spoon and becomes syrupy and glossy.
5. Lower the heat to medium and add the fried fish pieces back into the wok in a single layer. Spoon the hot glaze continuously over the fish for 2–3 minutes until every piece is richly lacquered.
6. Carefully transfer the glazed fish to a non-reactive container, pour the remaining hot glaze over the top, and let cool to room temperature. Cover and refrigerate for at least 4 hours, ideally overnight.
7. Serve chilled or at cool room temperature, drizzled with a little of the jellied glaze from the container.
8. Garnish with thinly sliced scallions or toasted sesame seeds just before serving.

Cook’s Notes

• Grass carp is the most traditional choice; its firm, lean flesh holds its shape beautifully during frying and glazing.
• For a deeper smoky aroma, add 1/2 teaspoon of Lapsang Souchong tea leaves or a small piece of orange peel to the glaze.
• Always dry the fish thoroughly before frying to prevent oil splatters and to ensure a crisp exterior.
• The glaze will thicken further as it cools; if it becomes too sticky when reheating, loosen with a splash of hot water.
• This dish tastes best after resting overnight, when the flavors fully penetrate the fish.

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