Chinese Smoked Fish

Serves 4

The smoky flavor in this recipe comes from the five spice powder. This goes well with cold dishes, such as Cucumber Salad, for a summer meal.

Ingredients:
Marinade
3 tablespoons soy sauce
1 tablespoon chopped scallions
1 teaspoon finely mincedfresh ginger
half teaspoon white pepper
half teaspoon kosher salt
3/4 pound flounder fillet, cut into 2 x 2 inch pieces

Sauce
half Cup rice wine
2 teaspoons sugar
half teaspoon Five Spice Powder (recipe here)
2 cups corn oil, for frying

Method:
1. In a small bowl combine the marinade ingredients. Pour over the fish and marinate for 15 minutes. Drain the fillets, reserving the marinade.

2. Heat a small skillet over very low heat. Add the reserved marinade and the sauce ingredients. Keep sauce warm while frying the fish.

3. Heat a wok and add the oil. When the oil reaches 356_ F., fry the drained fish 5 or 6 pieces at a time. Be careful not to crowd the pieces. Fry 2 minutes on each side, or until golden brown. Take out the fish pieces when they are done and immediately put them in the small skillet with the marinade sauce, so that the fried fish is coated on all sides with the sauce. Continue with this procedure until all the pieces are cooked.
Serve hot or cold.

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