The word “xun” () typically refers to smoking, a cooking method that the Chinese incorporated into its cuisine as early as the Yuan dynasty. However, “xun” in this dish means “to infuse flavour”, regardless of the technique deemed appropriate.


The fish is first deep fried and then soaked in a spiced marinade to attain an aromatic and caramelised flavour.

Smoked River Carp (熏鱼)

  • One Person

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