Shanghai-Style Soy-Marinated Fish
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Ingredients
- 4 mackerel fillets
- 3 tbsp dark soy sauce
- 2 tbsp caster sugar
- 2 tbsp chinese rice wine
- 1 tsp five spice powder
- 1 tsp fresh ginger, grated
- 3 tbsp groundnut oil
- 2 spring onions, finely sliced
Nutrition (per serving)
- Calories
- 324 kcal
- Protein
- 16.8 g
- Carbohydrate
- 9 g
- of which sugars
- 7.9 g
- Fat
- 23.9 g
- of which saturates
- 4.5 g
- Fibre
- 0.4 g
- Salt
- 2.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the dark soy sauce, caster sugar, chinese rice wine, five spice powder and fresh ginger in a shallow dish.
- 2
Heat the groundnut oil in a frying pan and fry the mackerel fillets, skin-side down first, for 3 minutes each side, until golden and cooked through with no pink flesh remaining.
- 3
While still hot, lay the fillets in the soy mixture, turning to coat well.
- 4
Leave to steep for at least 20 minutes, turning once, so the fish absorbs the marinade.
- 5
Scatter with the spring onions.
- 6
Serve at room temperature or chilled, with steamed rice.
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