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Chilled Fish, Shanghai Style

1 pound firm-textured 3/4"-thk white fish fillets (such as cod or halibut)

1 teaspoon minced garlic
1 teaspoon minced ginger
3 tablespoons soy sauce
3 tablespoons dry sherry or Chinese red wine
1 tablespoon brown sugar - (packed)
1/4 teaspoon Chinese five-spice powder
Lettuce leaves -- for serving

Score the fish with shallow parallel cuts at 1-inch intervals. Make another set of cuts at an angle to the first to make a diamond pattern. Combine the marinade ingredients in a shallow dish. Add the fish, turning it to coat both sides. Cover and refrigerate for at least 1 hour or overnight,

Remove the fish from the marinade and place in on a rack in a foil-lined baking pan; reserve the marinade. Broil the fish 2 to 3 inches from the heat until opaque in the center, about 6 minutes. Transfer it to a deep plate; set aside.

Pour the reserved marinade into a small saucepan. Bring it to a boil over medium-high heat and boil for 2 minutes. Strain the liquid over the fish and let it stand for 30 minutes. Pour off and discard the marinade; cover and refrigerate the fish until ready to serve. Serve on a bed of lettuce leaves.

This recipe yields 4 servings.

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