Shanghai Smoked Fish （上海熏鱼）

Shanghai Smoked Fish (Shanghai Xun Yu, 上海熏鱼) may be fried, but it's definitely not smoked. This is a simplified home recipe using air fryer from a friend. 

Ingredients

Fish - 2-3 lb, cut into 3/4 inch thick cross-section (carp, tilapia or similar)
[Marinade Sauce]
Shaoxing wine - 4 TBSP
Ground white pepper - 1 tsp
Ground ginger powder - 1 tsp

Soy sauce - 2 TBSP

Dark soy sauce - 1 TBSP

[Topping Sauce]

Water - 1/2 cup

Ginger - 4 slices

Star anise - 2

Cinnamon stick - 1
Bay leaves - 2

Chinese five spices powder - 1/2 tsp

ground white pepper - 1/2 tsp

Sugar - 2 TBSP

Chinese dark vinegar - 1.5 tsp

Steps

1. Wash and clean the fish pieces, mix the fish and all of the marinade ingredients. Let the fish marinate overnight in the refrigerator. 

2. Spread the fish on a cooking tray to dry out slightly, or pat dry with a paper towel. Spray the pieces thoroughly with cooking oil, or dip the pieces in a bowl of oil. 

3. Set air fryer to 400F, cook the fish pieces for 12 minutes, turn, and cook another 10 minutes. Cook longer if needed until it is as crispy as you like.

4. Put all ingredients for topping sauce, except the vinegar, in a pot, bring to boil for 6 minutes. Turn off the heat and add vinegar. Once it’s done, scoop out all the solid spices with a slotted spoon.

5. Put the hot fish directly into the prepared sauce. Ensure all of the pieces are totally coated. The golden brown crust on the fish will soak up the sauce and flavor the fish. You can serve hot right away, or let the fish soak in the sauce for a few hours before serving cold.