Chilled Fish, Shanghai Style
From: Everybody’s Wokking- Martin Yan -PBS series Yan Can Cook
Chilled Fish, Shanghai Style serves 4
1 pound fillets of firm textured fish, such as cod or halibut about ¾ inch thick
1 teaspoon minced garlic
1 teaspoon minced ginger
3 tablespoons soy sauce
3 tablespoons dry sherry or Chinese rice wine
1 tablespoon sweetener or brown sugar
¼ teaspoon Chinese 5 spice powder
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 to coat both sides. Cover and refrigerate at least 1 hour or overnight.
Remove fish from marinade and place on a rack in a foil lined pan; reserve the marinade. Broil the fish 2-3 inches from the heat until opaque in the center, about 6 minutes. Transfer to a deep plate; set aside.
Pour the reserved marinade into a saucepan. Bring to a boil over medium heat and boil for 2 minutes. Strain the liquid over the fish and let it stand for 40 minutes. Pour of and discard the marinade; cover and refrigerate the fish until ready to serve. Serve on a bed of lettuce leaves or Belgium endive.