FISH: This is a popular dish in restaurants serving traditional Shanghai cuisine. It is also a personal favourite of mine.

FISH COOKED IN SOY SAUCE 薰魚:

1 ½ -2 lbs fish in one piece                                            

2-3 thin slices fresh ginger

2 stalks ginger cut into long strips                                   

cooking oil for deep-frying

seasoning ingredients:

    ½ cup each dark soy sauce & rice wine

    ½ tsp. each 5-spice powder    &

    1/2 tbsp. salt

    2-3 tbsp. sugar

Rinse, clean and de-scale fish. Cut fish into ¼ to ½ -inch thick pieces; and transfer to a large glass dish. Mix seasoning ingredients well and pour into fish, turning over to coat. Cover dish with plastic wrap and refrigerate over night. The next day, remove fish from marinade and pat dry. Reserve marinade.

In wok or large saucepan, heat enough cooking oil for deep-frying over high heat until very hot. Lower fish pieces carefully into hot oil and deep-fry for 2-3 minutes until crisp on the outside. Drain on paper towels.

Pour off all oil from pan and reserve it for later use. Add reserved marinade into pan and bring to a gentle boil. Return fish to pan and cook at reduced heat, allowing the barely  simmering sauce to poach fish until cooking liquid has almost completely evaporated. Serve hot or cold.