Smoked fish

The title of this recipe may be deceiving, because the fish is not at all smoked. It gets a distinctive taste and aroma because it is prepared in a special way. The fish fillet must have skin, to prevent the meat from separating.

Ingredients
500g white fish fillet
300 ml chicken stock
Riso Scotti Rice Oil
1 tablespoon of “5 flavor” mix
2-3 tablespoons of brown sugar
3 tablespoons of soy sauce
3 tablespoons of rice wine (or white wine, semi-dry)
2 teaspoons of brown sesame oil (or walnut oil, pumpkin seeds oil)
2 green onions, finely chopped
2 cm ginger piece, grated
Pickled vegetables
Fresh coriander leaves (or parsley), for garnishing
Riso Scotti Easy Cook Thai Rice, boiled

Instructions
In a bowl, combine the “5 flavors” mix with sugar, soy sauce, sesame oil and rice wine. Mix until the sugar dilutes. Add the green onions and ginger and stir. Marinade the meat for minimum 30 minutes.
Put the fish, together with the marinade, in a pot; add the stock and bring to boil. Lower the heat and boil slowly, for 10 minutes. Remove the fish and drain well. Keep the sauce.
Heat a large pan and add as much oil as to form a 5-6 cm thickness. Heat the oil at 190 °C and fry the fish for 4-5 minutes, until it gets crispy. Transfer from the pan into the sauce and leave it cool for at least 2-3 hours, before removing it. Cut the fish into small pieces and serve cold, aside pickled vegetables and boiled rice.

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