Chinese deep fried smoked fish

Recipe by Garry Hibbert

1 to 2kg Trevally pref’d (or your choice)
¼ cup of soy sauce
¼ cup of chinese rice wine, or a pale dry sherry
½ teaspoon salt
4 slices peeled fresh ginger root
1 scallion or green onion, including the green top bit, cut into 2-inch lengths
¼ cup chicken stock, fresh or canned
2 tablespoons brown sugar
3 cups peanut oil, or vegetable oil (flavourless type)
½ teaspoon five-spice powder

Prep ahead of time 3-4hrs

1. Wash the fish quickly under cold running water, and pat it totally dry.
2. Mix the soy sauce, wine, salt, ginger and scallions. Add the fish and coat them all thoroughly. Marinate at room temperature for 3 to 4 hours, stirring every hour.
3. Remove the fish and drain them thoroughly. Sieve the marinade into a small saucepan press down hard on the ginger and scallions get all the liquid, then chuck away ginger and scallion.

Cook

1. Bring the pan of strained marinade to a boil over high heat, then reduce the heat to its lowest point, and stir in the chicken stock and brown sugar.
2. Let the sauce simmer as slowly as possible while the fish is being fried. Pour 3 cups of oil into a 12-inch wok or use a deep-fryer about 175°C.
3. Drop the fish into the oil about 6 pieces at a time and deep-fry them for 5 minutes, or until they are crisp and dark brown.
4. Take out and smoke in your smoker for about 15mins (your pref)
5. Done! Dip them in the simmering sauce let them cool to room temperature. Sprinkle the fish lightly with the five-spice powder.

Eat!