Irresistible Shanghai Smoked Fish Xun Yu for Your Next Feast

Last Updated on February 12, 2026 by Antoni Recipes Team

As the sun begins to set and the aroma of street vendors wafts through the air, I can t help but feel a wave of nostalgia wash over me. That s when I first encountered Shanghai Smoked Fish (Xun Yu) an enchanting cold appetizer that deftly marries sweetness with savory depth in its rich sauce. The crispy golden skin adorns tender fish, capturing the essence of my childhood dinners during Chinese New Year, where flavor and tradition dance hand in hand.

Just a few simple ingredients transform into a sensational dish that becomes the centerpiece of any festive gathering. This delightful recipe not only satisfies the taste buds but also tells a story of cultural heritage and community. Whether you re looking to impress guests at your next dinner party or simply tired of the same quick, bland meals, this Shanghai Smoked Fish is your answer. With roots steeped in history and nuances that captivate with every bite, let s dive into this culinary gem that promises to elevate your cooking experience!

Why is Shanghai Smoked Fish a Must-Try?

Unforgettable Flavor: The harmonious blend of sweet and savory creates a taste sensation that will linger long after the last bite.
Easy to Prepare: With simple steps, you can master this dish even if you re a novice cook.
Crowd-Pleaser: Serve it at gatherings or cold appetizer platters, and watch it disappear in no time!
Cultural Delight: Experience a dish rich in tradition, making your dining experience meaningful and enjoyable.
Versatile Options: Swap fish varieties for a personalized twist, or adjust spices to cater to your family s preferences.

Elevate your culinary journey with this authentic dish and don t hesitate to explore more fantastic recipes on the blog!

Shanghai Smoked Fish Ingredients

For the Fish
Buffalo Carp/Pomfret/King Fish The star ingredient, with buffalo carp being the traditional choice, delivers a rich flavor.
Shaoxing Wine Enhances the fish s taste and tenderness; dry sherry can be a great alternative if needed.
Ground White Pepper Adds a subtle warmth; adjust to match your spice preference.
Salt Essential for enhancing the dish s overall flavor; reduce for a low-sodium option.
Ginger (Grated) Infuses freshness and aroma; ground ginger can substitute if fresh isn t available.

For the Sauce
Star Anise This key aromatic imparts a distinct flavor; can be omitted if you lack it.
Cinnamon Stick Adds warmth; opt for Chinese cinnamon for an authentic taste.
Bay Leaves Infuses the sauce with earthy notes.
Brown Rock Sugar Balances the savory notes with sweetness; you can use brown sugar or honey instead.
Oyster Sauce Provides umami depth; vegetarian oyster sauce serves well for meat-free versions.
Light Soy Sauce Adds essential saltiness and flavor depth.
Dark Soy Sauce Contributes sweetness and color to the dish.
Chinese Black Vinegar Introduces a hint of tanginess; balsamic vinegar works if you need a swap.
Water Acts as the base for the enticing sauce.

For Garnish
Scallions Enhances flavor and presentation; you can use chives if needed.
Orange Juice Adds a fruity sweetness to the dish; fresh juice is preferred, but bottled will suffice.

This lineup of ingredients ensures a delightful adventure with every bite of the Shanghai Smoked Fish, immersing you in the flavors of tradition like never before!

How to Make Shanghai Smoked Fish

1. Prep Fish: Start by cleaning and patting dry your fish pieces. Marinate them with Shaoxing wine, ground white pepper, salt, and grated ginger for 4-6 hours or overnight. This is key for the fish to dry out, ensuring a perfect fry.

2. Prepare Sauce: In a pot, bring water, ginger, star anise, cinnamon stick, and bay leaves to a boil. Then, reduce heat and let it simmer for 15 minutes. Afterward, strain out the solids and introduce the remaining sauce ingredients, simmering until reduced to about 2 cups, which should take 20-30 minutes.

3. Fry Fish: Heat 2-3 inches of oil to 375 °F. Carefully fry the fish in batches until they turn golden brown, about 4-5 minutes per batch. Be sure to remove them as soon as they have color for optimal crispiness.

4. Soak in Sauce: Immediately transfer the fried fish into the prepared sauce, making sure each piece is well-coated. Allow it to soak for at least several hours; overnight soaking will yield the best flavor.

5. Serve: Plate a few pieces of the Shanghai Smoked Fish, keeping any leftovers stored in the sauce in the fridge until you re ready to indulge again.

Optional: Garnish with sliced scallions for a fresh touch!

Exact quantities are listed in the recipe card below.

How to Store and Freeze Shanghai Smoked Fish

Fridge: Store any leftover Shanghai Smoked Fish in an airtight container submerged in the sauce for up to 3 days to maintain its flavor and moisture.

Freezer: For longer storage, freeze the fish without the sauce in an airtight freezer bag for up to 3 months. Thaw in the fridge and reheat in the sauce to restore its delicious taste.

Reheating: When ready to enjoy, reheat the fish gently in the sauce over low heat until warmed through to preserve its texture and flavor.

Note: For best results, allow the fish to marinate in the sauce overnight after cooking to enhance the sweet and savory notes before serving.

What to Serve with Shanghai Smoked Fish?

As you prepare to enjoy this elegant dish, consider these delightful accompaniments that will enhance your meal experience.

• Steamed Jasmine Rice: Perfect to soak up the fragrant sauce, adding a comforting texture that balances the fish s crispiness.

• Cucumber Salad: A refreshing contrast, the crispness of thinly sliced cucumbers coated in a light vinegar dressing perfectly complements the fish s savory profile.

• Sesame Noodles: Tantalizingly nutty, these noodles add an extra layer of flavor and can be served cold or warm to suit your preference.

• Asian-style Coleslaw: The crunch of cabbage with a hint of sweetness from the dressing brings a crisp element to your plate, making it a colorful side dish.

Pair this dish with your favorite drink, like a chilled Riesling or jasmine tea, to elevate the dining experience even further. Each choice enhances the journey through flavors, textures, and aromas, creating a memorable meal.

Make Ahead Options

Preparing Shanghai Smoked Fish in advance is a fantastic way to save time on busy weeknights! You can marinate the buffalo carp, pomfret, or king fish with Shaoxing wine, salt, white pepper, and ginger up to 24 hours in advance; this helps to enhance the flavor and allows for a crispier fry. Additionally, you can cook the sauce and refrigerate it for up to 3 days, ensuring that the flavors develop beautifully while kept sealed. Once you re ready to serve, simply fry the marinated fish and soak it in the prepared sauce for at least a few hours or preferably overnight for an unforgettable taste experience. This way, you ll enjoy every bit of the Shanghai Smoked Fish without the last-minute rush!

Shanghai Smoked Fish Variations

Feel free to experiment with these delightful twists to make the dish your own!

• Different Fish: Swap buffalo carp for tilapia, cod, or even salmon for a unique flavor profile.
• Spicy Kick: Add chili flakes or fresh sliced chili to the sauce for an exciting heat that complements the sweetness perfectly.
• Herb Infusion: Incorporate fresh herbs like cilantro or parsley into the garnish for an aromatic twist.
• Fruity Flavors: Mix in a splash of pineapple juice instead of orange juice for a tropical sweetness that brightens up the dish.
• Thicker Sauce: For a richer texture, thicken the sauce with a cornstarch slurry while simmering.
• Smoky Touch: Infuse the oil with smoked paprika during frying for a delightful smoky flavor in every bite.
• Pickled Twist: Serve the fish with pickled vegetables on the side for a tangy contrast that enhances the savory notes.
• Citrus Burst: Zest a little lemon or lime into the garnish for a fresh zing that beautifully balances the rich flavors.

Each variation opens a new chapter in this culinary story, inviting you into a world of flavors that resonate with your own taste preferences!

Expert Tips for Shanghai Smoked Fish

• Marination Magic: Let the fish marinate overnight for maximum flavor infusion, enhancing the sweet and savory notes of the Shanghai Smoked Fish.
• Temperature Control: Be mindful of the oil temperature while frying; too low can result in soggy fish, while too high may burn them. Aim for 375 °F.
• Batch Frying: Fry the fish in small batches. This keeps the oil temperature consistent, ensuring every piece gets a beautiful crispy crust without breaking apart.
• Sauce Soaking: Allow the fried fish to soak in the sauce for several hours or overnight; this step is crucial for the rich flavor and texture.
• Garnish Wisely: Finish with freshly sliced scallions; they provide a pop of color and a fresh flavor that balances the richness of the fish.

Shanghai Smoked Fish Recipe FAQs

What type of fish should I use for Shanghai Smoked Fish?
You can use buffalo carp, which is the traditional choice, or opt for pomfret or king fish. Each variety offers a distinct flavor, but make sure to select fish that are firm and fresh for the best results.

How should I store leftover Shanghai Smoked Fish?
To keep any leftovers fresh, store them in an airtight container submerged in the sauce in the refrigerator. This method preserves flavor and moisture for up to 3 days. If you need to store it longer, consider freezing it!

Can I freeze Shanghai Smoked Fish?
Absolutely! You can freeze the fish without the sauce in an airtight freezer bag for up to 3 months. When you re ready to enjoy it again, simply thaw it in the fridge overnight and gently reheat in the sauce over low heat, ensuring that the delicious flavor is restored.

What should I do if my fish is soggy after frying?
If your fish ends up soggy, it might be due to insufficient frying temperature or frying too many pieces at once. Ensure your oil is heated to 375 °F and fry small batches to maintain the oil s temperature. If it s still soggy, you might consider briefly baking it in the oven at a low temperature until crispy again.

Are there any dietary considerations with this recipe?
Yes, if you have dietary restrictions, you can make several swaps. Use vegetarian oyster sauce for a meat-free version and replace Shaoxing wine with dry sherry if you re avoiding alcohol. Always check for allergies related to soy or seafood, and adjust the ingredient quantities according to your dietary needs.

Can I make adjustments to the sweetness in the sauce?
Definitely! If you prefer a sweeter glaze, simply increase the amount of brown rock sugar or substitute it with honey for a natural sweetness. Additionally, doubling the sauce can also enrich the flavor, catering to your taste preference.