上海熏鱼

国内朋友看这里视频链接

草鱼500克(500 g grass carp)

酱油 5汤匙（5 tbsp soy sauce）

冰糖 30克(30 g crystal sugar)

香醋 1/2茶匙(1/2 tsp balsamic vinegar)

干辣椒1个(A dried chili)

八角 1个(A star anise)

生姜 10克(10 g ginger)

桂叶1片(A bay leaf)

水1/2杯(1/2 cup water)

白胡椒粉 1/2茶匙(1/2 tsp white pepper)

酱油1汤匙(1 tbsp soy sauce)

料酒 1汤匙(1 tbsp cooking wine)

这周我们来做熏鱼，这款熏鱼有意思的地方是它实际上没有熏制的过程，这是上海家家户户都会做的一道菜。很好吃，味道也有很多变化。

1、首先我们要准备屏幕显示的酱汁材料。你可以根据自己的口味调整里面的香料和调味料。

2、把酱汁放入小汤锅里烧开后 用小火煮5分钟 让香料的味道煮出来。然后保温放一边备用。

3、现在来处理鱼肉，准备500克左右的草鱼 或其他的鱼 把鱼切成1.5厘米厚度的块，不能太薄，炸的时候容易碎。

4、把鱼块放在碗里用屏幕显示的腌料 抓匀腌制30分钟-1个小时。

5、之后取出来用厨房纸擦干水份，以免炸的时候溅油太厉害。

6、锅里放足够的油，用大火把油温烧至180摄氏度左右。放入鱼块炸，记得刚下锅的油温要高， 这时可能会溅油 要使用锅盖，中间不时地把锅盖上的水汽擦干 以免流到油锅里。

7、当鱼肉炸到表面变干 轻轻一推就会离开锅底时 立即转中偏小火 慢慢炸至鱼肉从里到外都酥脆 捞出。这时鱼肉的颜色会比较暗 因为放了酱油的缘故，也是这道菜的特点。

8、如果你觉得油炸的过程比较难，我推荐用烤箱的完成油炸的步骤。

9、在烤盘上抹油 可以多一些，然后把腌制好的鱼肉摆放进去，在鱼肉表面再刷一层油

10、烤箱 预热350华氏度，放入鱼块烤至金黄酥脆，表现为鱼肉可以很容易的翻面，时间大约需要 烤1个小时。

11、鱼肉翻面后可以再烤10分钟或更多的时间，直到达到你觉得理想的酥脆程度。

12、现在进入最后的步骤，把酱汁重新烧开，趁着鱼块很热的时候，一块块的放入酱汁中，煮10-20秒。取出即可。这道菜可以热吃也可以冷藏后吃。

First we will prepare the seasoning and sauces listed on the screen. you can adjust the spice and seasoning based on your own preference

Place the sauce in a pot and after it has come to a boil and let it simmer on low heat for 5 minutes to allow the flavours of the spices to fully seep through, keep it warm and set it aside

Now let's prepare the fish, prepare 500 grams of grass fish or any fish of your liking. cut them up into 1.5 cm thick pieces, if they are too thin they will fall apart when you fry them

Marinate the fish chunks in a bowl with the marinating seasonings shown, Mix well and let it sit for 30 mins to 1 hour

Pat it dry with some kitchen towel to prevent oversplashing when frying

Place enough oil in a pot and heat the oil on high heat until it's 180 degree celsius. drop in the fish chunks when it's ready. remember it's important to use high heat. to minimize oil splashing, use a lid in between dropping in the pieces. and periodically wipe off the moisture gathered on the inside of lid 

Once the fish is crispy on the surface, give it a gental push and if it can move easily in the oil you're ready to turn the heat down to medium low heat. slowly fry until it becomes crispy all throughout. the color of the fish will turn darker than most fried fish because of the soy sauce in used in the marinate, a special characteristic of this dish

Now if you are not a fan of frying or find the process too intimidating, you can achieve similar result by baking!

Brush a generous amount of oil on a baking tray, and place the marinated fish on top, then brush on another layer of oil on the fish

Preheat the oven to 350 Fahrenheit and place in the tray of fish. let it bake until crispy on the surface and you should be able to easily flip them over. it should take about 1 hour

Once you've flipped it over, bake for another 10 minutes or more until it is to your liking

Now the final step, let the sauce come to a boil once again and while the fish is hot, dip them into the sauce and let it simmer for 10-20 seconds and it's ready! this is a dish that is delicious both hot or chilled