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Five-Spice Smelts
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Source: Souce: The Pleasures of Chinese Cooking, Grace Zia Chu, reprinted 1975
Ingredients | |
1 pound | fresh, whole smelts |
2 slices | ginger |
2 | scallions, cut up |
2 tablespoons | soy sauce |
2 tablespoons | dry sherry |
1 tablespoon | sugar |
1 teaspoon | salt |
1 teaspoon | five-spice powder |
2 cups | vegetable oil for deep frying |
Preparation
Cut off heads of smelts. Wash and drain fish. Cut each into 2 or 3 pieces.
Marinate overnight in 2 tablespoons sherry, 2 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon salt, 2 slices ginger and 2 scallions.
Just before frying, drain and blot dry.
Cooking Procedures
Heat oil to 375 degrees. Fry smelts, a few at a time, until dark brown. Drain on paper towels.
When all the smelts are fried, sprinkle with 1 teaspoon five-spice powder. Serve immediately if they are to be eaten hot.
Tips
These smelts are good cold as well as hot.
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