Page 177 - hakka

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龙村熏鱼

Longcun Smoked Fish

■ 主料 ■ Main Ingredients
草鱼 1条约1500克 1 grass carp (about 1500 grams)

■ 辅料 ■ Auxiliary Ingredients
甘蔗 5条 5 pieces of sugarcane
红糖 500克 500 grams brown sugar
豆豉 30克 30 grams fermented black beans
姜丝 20克 20 grams shredded ginger
葱花 10克 10 grams chopped green onions

■ 调料 ■ Seasonings
食盐 3汤匙 3 tablespoons salt
生抽 1茶匙 1 teaspoon light soy sauce
花雕酒 2茶匙 2 teaspoons cooking wine (huā diāo)

■ 制作流程 ■ Method
1. 宰杀草鱼后清洗干净，将食盐均匀涂抹在鱼身 1. Slaughter and clean the grass carp thoroughly. Rub
上，淋上花雕酒去腥。将腌制的鱼放在通风处静 the fish evenly with salt and drizzle with cooking
置一夜，然后户外晾晒一天。 wine to eliminate any fishy smell. Let it marinate in
2. 在大锅内铺上甘蔗和红糖，将晾晒好的鱼干放甘 a well-ventilated area overnight, then air-dry it out-
蔗上，用柴火文火慢熏，直到鱼脂被烤干，鱼肉 doors for a day.
呈现出带有甘蔗香的焦黄色。 2. Place the sugarcane and brown sugar at the bottom
3. 将熏好的鱼再次在户外晾晒一天。 of a large wok. Arrange the fish on top of the sugar-
4. 将风干后的熏鱼，配上姜丝、生抽和豆豉，放入 cane. Use low heat from firewood, slowly smoke the
蒸锅大火蒸制8分钟，最后撒上葱花即可食用。 fish until the fat renders out and the fish meat turns a
golden brown colour infused with sugarcane aroma.
■ 风味特色 3. After smoking, air-dry the fish outdoors for another
弹牙鲜嫩，蔗香味浓，风味独特。 day.
4. Place the air-dried smoked fish with shredded ginger,
soy sauce and fermented black beans into a steamer.
Steam over high heat for 8 minutes. Finally, sprinkle
chopped green onions before serving.

■ Flavour Characteristics
The dish features tender and juicy fish with a strong sug-
arcane aroma, offering a unique and distinctive flavour.