Liaoning-style Smoked Fish

Ingredients

In this adaptation, we take the traditional Scottish dish, Finnan Haddie, and infuse it with the bold flavors and spices of Liaoning cuisine. While the original dish is typically prepared by smoking haddock, we incorporate Liaoning spices such as ginger, garlic, and Sichuan peppercorns to enhance the flavor profile. This fusion of Scottish and Chinese culinary traditions creates a unique and exciting dish that showcases the best of both cuisines. We alse have the original recipe for Finnan Haddie, so you can check it out.

• 500g (1.1 lb) smoked haddock fillets 500g (1.1 lb) smoked haddock fillets
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the smoked haddock fillets on a baking sheet and bake for 15-20 minutes, or until the fish is cooked through and flaky.
3. 3.
   In a pan, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and crushed Sichuan peppercorns. Sauté for 2-3 minutes, until fragrant.
4. 4.
   In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil. Pour the mixture into the pan with the garlic, ginger, and peppercorns. Cook for an additional 2 minutes, stirring constantly.
5. 5.
   Remove the smoked haddock from the oven and transfer it to the pan with the sauce. Gently toss the fish in the sauce until well coated. Cook for another 2-3 minutes, allowing the flavors to meld together.
6. 6.
   Transfer the Liaoning-style Smoked Fish to a serving dish. Garnish with sliced green onions and fresh cilantro.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Smoked haddock fillets — Ensure that the haddock fillets are properly smoked to achieve the desired smoky flavor. If smoked haddock is not available, you can use other smoked white fish such as cod or pollock.

Tips & Tricks

• For an extra spicy kick, add a pinch of dried chili flakes to the sauce.
• Serve the Liaoning-style Smoked Fish with steamed rice or noodles for a complete meal.
• Adjust the amount of Sichuan peppercorns according to your spice preference.
• Make sure to remove any pin bones from the smoked haddock fillets before cooking.
• If you prefer a milder flavor, reduce the amount of ginger and garlic in the sauce.

Serving advice

Serve the Liaoning-style Smoked Fish as a main course, accompanied by steamed rice or noodles. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the Liaoning-style Smoked Fish on a platter, drizzling any remaining sauce over the top. Garnish with sliced green onions and a sprig of fresh cilantro for an elegant presentation.