Osmanthus Honey Smoked Fish

Crispy, Fragrant, and Glazed with Sweet Floral Notes

This is my adaptation of a traditional smoked fish recipe, adding osmanthus and osmanthus honey to highlight the autumn season. Osmanthus, with its delicate floral notes, pairs beautifully with honey and adds a sweetness that balances the savory flavor of the smoked fish. I chose this recipe because it not only evokes the flavors of fall, a season of reflection, but it also represents how I want to bring the beauty of seasonal ingredients into traditional dishes.

Servings

2-3

Prep Time

40 minutes

Cook time

30 - 40 minutes

Ingredients:

• Grass Carp: Half a fish, cleaned and cut into sections

• Cornstarch or Starch of choice: (Sweet potato, corn, or potato starch)

Marinade:

• Soy Sauce: 3 tablespoons

• Shaoxing Wine: 4 tablespoons

• Sugar: 1 tablespoon

• Salt: 1/2 teaspoon

·       Ginger: 3 slices, thinly sliced

·       Green Onion: 1 stalk, cut into sections

Souce:

• Water: as needed

• Rock Sugar: 2-3 pieces

• Dark Soy Sauce: 1 tablespoon

• Light Soy Sauce: 2 tablespoons

• Salt: a small amount

• Dried Osmanthus Flowers: a pinch

• Osmanthus Honey: 2 tablespoons

• Shaoxing Wine: 4 tablespoons

• Cornstarch: for thickening

Instructions:

1. Prepare the Fish

• Clean the grass carp thoroughly, remove scales, and wash the inside, ensuring to remove the black membrane from the fish belly. Cut the fish into segments and pat dry with a paper towel.

• In a bowl, mix the light soy sauce, dark soy sauce, Shaoxing wine, white liquor, sugar, and salt. Add the fish segments and marinate for at least 6 hours.

• Tip: Use a large ziplock bag for easier coating. Add cornstarch into the bag (sweet potato, corn, or potato starch works). Place the marinated fish segments into the bag, seal it with some air inside, and shake well to coat the fish evenly with starch.

2. Frying the Fish

• Heat oil in a pan. The oil is ready when small bubbles form around a chopstick dipped into it.

• Carefully add the fish segments to the oil. Fry on medium-high heat until the fish is set, making it easier to flip without breaking.

• Reduce the heat to low and fry the fish slowly until golden brown and crispy, ensuring the fish bones become tender and crispy. This process may take some time; patience is key. Flip occasionally to ensure even frying.

3. Prepare the Sauce

• In a separate pot, combine water, rock sugar, light and dark soy sauce, salt, dried osmanthus flowers, osmanthus honey, and Shaoxing wine. Bring the mixture to a boil and then reduce the heat to simmer for 20-30 minutes until it thickens slightly.

• To achieve the desired consistency, add a little cornstarch dissolved in water to thicken the sauce further.

4. Coat the Fish

• Once the fish is fried and cooled slightly, submerge it in the prepared sauce for 2 minutes. Avoid soaking for too long, as this may soften the crispy exterior.

Remove the fish from the sauce and let it rest before serving.

Tips:

• Ensure the oil temperature is right when frying; too hot will burn the fish, and too cold will make it greasy.

• Adjust the cooking time based on the size and thickness of the fish segments to achieve the best texture.