📝 About This Recipe
A crown jewel of Anhui cuisine, Stinky Mandarin Fish is a masterpiece of fermentation that transforms a simple freshwater fish into a delicacy known for being 'stinky to the nose, but heavenly to the tongue.' Originating from the Huangshan region, this dish features a unique firm, flaky texture and a deep umami profile that is salty, savory, and slightly spicy. It is a bold, soul-warming preparation that represents the 'Hui' culinary philosophy of preserving natural flavors through time and technique.
🥗 Ingredients
The Fish and Brine
- 1 piece Fresh Mandarin Fish (Siniperca chuatsi) (approx. 600-750g, cleaned and scaled)
- 50 grams Sea Salt (coarse salt is preferred)
- 1 tablespoon Sichuan Peppercorns (to be toasted)
- 50 grams Ginger (sliced into thick coins)
Aromatics and Braising Liquid
- 50 grams Pork Belly (finely diced to provide fat and richness)
- 50 grams Winter Bamboo Shoots (sliced into thin batons)
- 3 pieces Shiitake Mushrooms (rehydrated and sliced)
- 6-8 cloves Garlic (halved)
- 20 grams Ginger (minced)
- 3 stalks Scallions (white parts minced, green parts for garnish)
- 2-3 pieces Fresh Red Chilies (sliced)
Seasoning Sauce
- 2 tablespoons Shaoxing Wine
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Dark Soy Sauce (for color)
- 1 teaspoon Sugar (to balance the saltiness)
- 1.5 cups Chicken Broth (or water)
- 3 tablespoons Lard or Vegetable Oil (lard provides a more authentic flavor)
👨🍳 Instructions
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1
Clean the Mandarin fish thoroughly, removing gills and internal organs. Pat it completely dry with paper towels. Score the flesh on both sides with 3-4 diagonal cuts.
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2
Rub the fish inside and out with sea salt and toasted Sichuan peppercorns. Place the fish in a ceramic or glass container, top with ginger slices, and weigh it down with a heavy object (like a clean stone or a water-filled bowl).
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3
Store the fish in a cool, dark place (about 15-20°C) for 3 to 5 days. The fish is ready when it develops a distinct, fermented odor and the flesh feels firm. If the weather is warm, use the refrigerator for a slower 7-day fermentation.
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4
Once fermented, remove the fish and rinse it under cold running water to remove excess salt and peppercorns. Pat dry very well.
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5
Heat 2 tablespoons of oil or lard in a wok over medium-high heat. Carefully sear the fish on both sides until golden brown. This develops flavor and helps the fish hold its shape. Remove and set aside.
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6
In the same wok, add the remaining tablespoon of oil. Stir-fry the diced pork belly until the fat renders and it becomes crispy.
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7
Add the garlic, minced ginger, scallion whites, and sliced red chilies. Sauté until fragrant, about 1 minute.
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8
Add the bamboo shoots and shiitake mushrooms, tossing them with the aromatics for 2 minutes.
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9
Deglaze the wok with Shaoxing wine, then add the chicken broth, light soy sauce, dark soy sauce, and sugar. Bring the liquid to a simmer.
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10
Carefully slide the seared fish back into the wok. The liquid should come halfway up the side of the fish.
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11
Cover and braise over medium-low heat for 15-20 minutes. Occasionally spoon the braising liquid over the top of the fish to ensure even flavor absorption.
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12
Once the sauce has reduced by half and thickened slightly, remove the lid. Turn the heat up to high for 1-2 minutes to glaze the fish with the sauce.
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13
Carefully transfer the fish to a serving platter. Pour the remaining sauce and aromatics over the top. Garnish with fresh scallion greens and serve immediately.
💡 Chef's Tips
Don't be afraid of the smell; a proper Chou Gui Yu should smell pungent but the flesh should not be slimy or grey. If you cannot find Mandarin fish, sea bass or barramundi are excellent substitutes due to their firm texture. Using lard instead of vegetable oil is the secret to the glossy, rich mouthfeel found in traditional Anhui restaurants. Ensure the fish is weighted heavily during fermentation to press out moisture, which creates the signature 'garlic clove' flake texture. Always rinse the fish after fermentation to prevent the final dish from being overly salty.
🍽️ Serving Suggestions
Serve with plenty of steamed white jasmine rice to soak up the intense, savory gravy. Pair with a crisp, dry Riesling or a traditional warm Shaoxing rice wine to cut through the richness. A side of stir-fried leafy greens like Bok Choy or Gai Lan provides a fresh contrast to the fermented flavors. For an authentic Anhui meal, serve alongside Mao Tofu (hairy tofu) for a full fermentation-themed experience.