Not actually smoked.

Typically served at room temperature as part of a starter course.

Would traditionally have been made using small crucian carp or grass carp, but any firm white fish such as grey mullet or monkfish would work.

Can be made into a vegetarian dish using chunks of crisp deep-fried beancurd (omitting the marinade stage).

1. Cut each fish fillet into slices 2-3cm wide, cutting across the fish (optionally leaving the skin on). Put the fish slices into a bowl with the marinade ingredients and leave for 15-20 mins.
2. When the fish is ready, pat the slices dry with kitchen paper. Heat oil for deep-frying to 170-180 degrees, add the fish slices and deep-fry for 3-4 mins until they are crisp and golden (if necessary in batches). Remove and drain well.
3. Heat 50ml oil in a clean wok over a high flame. When it is hot, add the garlic and ginger and spring onion whites and stir-fry until fragrant. Then add the stock and the other sauce ingredients, stir well and gently add the fish pieces to the liquid. Return to the boil, then turn the heat down and simmer gently, basting the fish and stirring gently from time to time. After 10-15 mins, when the stock has almost completely evaporated, turn off the heat and remove the fish pieces to a serving plate with a slotted spoon.
4. Drizzle the fish slices with the sesame oil, scatter over with the spring onion greens, and then pour over the remains of the sauce from the wok. Serve at room temperature.