Shanghai Smoked Fish, Xun Yu (上海熏鱼)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Shanghai specialty of fried fish soaked in a sweet soy sauce with aromatic spices like star anise and cinnamon, served cold. Traditional Chinese New Year appetizer with a glossy glaze and complex spice profile.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2½ pounds small buffalo carp, pomfret, or king fish ((1.1 kg, cut into ¾-inch thick cross-sections))
- 4 tablespoons Shaoxing wine ((60 ml))
- ½ teaspoon ground white pepper
- ½ teaspoon salt
- 3 teaspoons ginger ((grated))
- 3 cups water ((700 ml))
- 4 slices ginger
- 2 star anise
- 1 cinnamon stick
- 5 bay leaves
- 90 grams brown rock sugar
- ½ cup Shaoxing wine ((120 ml))
- 1 tablespoon oyster sauce
- 5 tablespoons light soy sauce ((75 ml))
- 1½ tablespoons dark soy sauce ((22 ml))
- ½ teaspoon Chinese black vinegar
- 4 scallions
- ½ cup orange juice ((120 ml))
At a glance
PER SERVING · TIME 540M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8h
- Cook
- 1h
- Sodium
- 648mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 736mg
- Calcium
- 64mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 480M
- SODIUM
- 648MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.