Old Shanghai smoked fish 上海薰魚

$14.19
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$14.19/lb

Actual weight may vary from estimate due to seasonality and/or sourcing. delivery available
Guaranteed Fresh for at least 3 days

Shanghai people love fried fish. It is a traditional family dish serving the Chinese Spring festival. The fish is delicately fried and bathed in a sweet and savory sauce and coated with sesame seeds. Although it is translated as smoked fish, it is nothing to do with the smoke. For it is deep fired to crispy like being smoked.

50 in stock

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Seller Description

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The smoked fish method taught by the Shanghai master is a little more complicated. The taste is sweet and sweet, the hot food is crispy and the meat is tender, and the cold food is sweet and the meat is slightly tough, soaked in the juice, and the taste is stronger.

It is called smoked fish and is not smoked, and it is not cheap to eat out because there are many processes. In addition to adjusting the sauce, the throat of the fried fish is very important, the oil temperature is high enough, the outside is crispy and the inside is tender; On the contrary, if the oil temperature is not enough, the frying time will be long, and the water content of the fish will be lost, and the taste will be hard. In addition, the fish will be a little more solid when it is soaked in vinegar, so don’t overdo it and control the fire well.
Weight 1 lbs
Dimensions 10 × 8 × 5 in
Food Packaging

Preformed Trays

Brand

Red House Restaurant 小红楼·沪味

Our Chefs have been serving authentic Shanghainese food for many years. Our extensive menu offers an array of variety for everyone whether it be for breakfast, lunch, or dinner.
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Vendor Information

Product Location

36-36 Prince St, Flushing, NY 11354, USA

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Old Shanghai smoked fish 上海薰魚
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Ingredients

Powdered Sugar, Sugar, Cream Cheese, Butter, Flour, Buttermilk, Trans-fat Free Shortening, Vegetable Shortening, Eggs, Vinegar, Red Food Coloring, Cocoa Powder, Salt, Vanilla Extract, Baking Soda, Pink Gel Food Coloring, Soy Lecithin, Red Fondant

Contains wheat, dairy, and may contain traces of nuts
Produced in a facility that processes nuts

Directions

  1. Heat oven to 400, line baking sheet with parchment paper
  2. Make the croutons: Tear bread into rough bite-sized pieces and place in a single layer on parchment-lined baking sheet. Drizzle with olive oil & toss to coat. Bake in 400 degree oven for 10-12 mins until toasted & golden brown.
  3. Make the soup: In a large stock pot, heat 3 TBSP olive oil over med high heat. Add onions, celery & carrots – salt to taste. Cook, stirring regularly, until softened. Add garlic, cook quickly for 30 seconds (do not allow it to brown)
  4. Add the canned tomatoes, broth, water & vinegar. Lower heat to medium and cook for 5 mins until warmed through.
  5. In a blender or food processor, place ½ of the vegetable/broth mixture along with 1 cup of canned cannellini beans – puree until smooth, and then add that back into the pot along with the herbs and salt & pepper to taste - stir to combine.
  6. Add the remaining beans & kale, stir and allow to warm through for another 5 mins until kale has softened.
  7. Add ½ of the toasted croutons & stir into the soup. Simmer for a few minutes until the bread has softened & absorbed some liquid, then remove from heat.
  8. Serve soup, garnish with remaining croutons, a sprinkle of parmesan cheese, and a drizzle of olive oil. Enjoy!

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