Smoked Fish – a delicious recipe with fish, salt, sherry, soy sauce, ginger root, oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
["Have fish cleaned (but not boned) and cut in 6 pieces, each about 3 by 4 inches.", "Sprinkle with salt, sherry and soy sauce, and let stand 15 minutes.", "Meanwhile mince ginger root; cut scallion stalk in 1/2-inch sections.", "Heat oil. Add ginger and scallion; brown lightly and discard. Add fish and brown lightly, then remove from pan.", "Line a heavy pan with foil for smoking fish and sprinkle with brown sugar (see ""HOW-TO SECTION""). Smoke fish 5 minutes.", "Turn off heat and slowly open foil wrapping. Let smoke escape gradually. Then turn fish slices over and repeat smoking process. (If sugar is burned, remove it, and add 1 tablespoon fresh brown sugar.) Serve cold."]
164
kcal
Calories
12
g
Fat
16
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 fish, 1 teaspoon salt, 1 tablespoon sherry, 1 tablespoon soy sauce, and more.
Yes, Smoked Fish falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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