Shanghai Smoked Fish
A quick take on the classic Shanghai-style smoked fish, pan-fried and glazed with a sweet-savory sauce. Served with fresh lime, parsley, tomato, and onion for a bright, modern finish.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 30g
Ingredients
- 1 lb white fish fillets
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 tbsp vegetable oil
- 1 whole lime
Instructions
- 1
Pat the 1 lb fish fillets dry and cut into 2-inch chunks. Season lightly with salt and pepper.
- 2
In a small bowl, mix 3 tbsp soy sauce, 2 tbsp brown sugar, and 1 tbsp rice vinegar until the sugar dissolves.
- 3
Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add the fish chunks in a single layer and cook until golden and crisp on both sides, about 4-5 minutes total. Do not crowd the pan—work in batches if needed.
- 4
Pour the sauce over the fish and let it bubble, turning the fish to coat, until the sauce thickens and clings, about 2 minutes. The fish should be opaque and flake easily.
- 5
Serve hot, garnished with lime wedges and fresh parsley, with sliced tomato and onion on the side if you like.
Tools you’ll need
- Large skillet
- Small bowl
- Knife
- Cutting board
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