Name: Shanghai Smoked Fish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: East Asian
Ingredients: 800g firm white fish fillets (carp, bass, or cod), cut into 4cm pieces; 3 tbsp Shaoxing rice wine (for initial marinating); 1 tbsp soy sauce; 1 tsp white pepper; 2 slices ginger; Neutral oil for deep frying; 5 tbsp soy sauce; 1 tbsp dark soy sauce; 40g rock sugar (or 2 tbsp brown sugar); 4 tbsp Shaoxing rice wine; 250ml water; 3 star anise; 1 cinnamon stick; 5 cloves; ½ tsp five-spice powder; 3 slices ginger; 1 tsp sesame oil

Cold-marinated fish slices crisped in hot oil, then bathed in a warm soy-star anise glaze — a hallmark of Shanghai cold dish spreads.

The Cultural Story

Shanghai smoked fish (熏鱼, xūnyú) is one of the great paradoxes of Chinese cuisine: it contains no smoke. The name refers to the color — the deep mahogany of the braised and lacquered fish resembles smoked meat. The dish is the anchor of every Shanghai cold dish platter (冷盆), the spread served before hot dishes at weddings, New Year banquets, and family celebrations. It is prepared in two phases: the fish is first fried until golden-crisp, then immediately submerged in a spiced, fragrant braising liquid — soy, rock sugar, five-spice, star anise — and left to cool slowly, absorbing the marinade as it rests. The result is something unusual: fish that is simultaneously crisp (the outside retains some texture) and deeply flavored (the interior is fully brined). It is always served cold or at room temperature, never reheated. In Shanghai, it is made in large batches, stored in the refrigerator for the week, and served a few slices at a time with other appetizers. The flavor deepens noticeably on day two.

Ingredients

800g firm white fish fillets (carp, bass, or cod), cut into 4cm pieces
3 tbsp Shaoxing rice wine (for initial marinating)
1 tbsp soy sauce
1 tsp white pepper
2 slices ginger
Neutral oil for deep frying
5 tbsp soy sauce
1 tbsp dark soy sauce
40g rock sugar (or 2 tbsp brown sugar)
4 tbsp Shaoxing rice wine
250ml water
3 star anise
1 cinnamon stick
5 cloves
½ tsp five-spice powder
3 slices ginger
1 tsp sesame oil

Instructions

1Toss fish pieces with Shaoxing wine, 1 tbsp soy sauce, white pepper, and ginger. Marinate 20 minutes. Pat completely dry with paper towels before frying — this is critical for crispness.
2Make the braising liquid: Combine all braising liquid ingredients in a pot. Bring to a boil, then reduce to a simmer for 10 minutes. Keep warm over very low heat.
3Heat 3–4cm of oil in a deep wok or pan to 180°C. Fry fish pieces in batches — do not crowd — for about 4 minutes until deeply golden. They should look almost over-fried.
4Remove fish with a spider strainer. Immediately transfer to the warm braising liquid. The hot fish will sizzle on contact. Let soak for 5 minutes, turning once. The liquid should just cover the fish.
5Remove fish from liquid. Lay on a rack to cool. Drizzle a little sesame oil over.
6Repeat until all fish is fried and braised.
7Refrigerate for at least 2 hours, ideally overnight. Serve cold or at room temperature as part of an appetizer spread. The fish keeps for 4 days covered in the fridge.

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