📝 About This Recipe
Hailing from the misty shores of Erhai Lake in Yunnan, this Dali-style spicy fish is a masterclass in the 'sour and spicy' profile that defines Southwestern Chinese cuisine. It features tender white fish poached in a vibrant, aromatic broth infused with fermented bamboo shoots, pickled chilies, and the numbing kiss of Sichuan peppercorns. This dish is not just a meal; it is a sensory journey through the high-altitude spice markets and lush landscapes of the Bai people's ancestral home.
🥗 Ingredients
The Fish
- 1.5 lbs Grass Carp or Tilapia (cleaned and sliced into 1/4 inch thick fillets)
- 1 tablespoon Shaoxing Rice Wine (for marinating)
- 1 tablespoon Cornstarch (to velvet the fish)
- 1/2 teaspoon Salt
- 1/4 teaspoon White Pepper (ground)
The Aromatic Base
- 2 inch piece Ginger (thinly sliced)
- 6 cloves Garlic (smashed)
- 3 stalks Scallions (cut into 2-inch segments)
- 3 tablespoons Yunnan Pickled Chilies (chopped (Duo Jiao))
- 1/2 cup Fermented Bamboo Shoots (shredded and rinsed)
- 1 teaspoon Sichuan Peppercorns (whole)
- 8-10 pieces Dried Red Chilies (snapped in half)
The Broth & Finish
- 4 cups Chicken Broth or Water
- 1 tablespoon Soy Sauce (light)
- 2 tablespoons Chinkiang Black Vinegar (for the signature sour tang)
- 1 handful Cilantro (roughly chopped for garnish)
- 3 tablespoons Vegetable Oil
👨🍳 Instructions
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1
Place the sliced fish fillets in a bowl and toss gently with the Shaoxing wine, salt, white pepper, and cornstarch. Let marinate for 15 minutes to ensure the fish stays silky and tender.
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2
Prepare all aromatics: smash the garlic, slice the ginger, and chop the pickled chilies. If using fermented bamboo shoots, rinse them under cold water to control the saltiness.
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3
Heat 2 tablespoons of vegetable oil in a large wok or deep skillet over medium heat.
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4
Add the Sichuan peppercorns and dried chilies to the oil. Fry for 1 minute until fragrant and the oil turns slightly red, being careful not to burn them.
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5
Increase heat to medium-high and add the ginger, garlic, and scallion whites. Stir-fry for 30 seconds until the kitchen smells heavenly.
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6
Stir in the pickled chilies and fermented bamboo shoots. Sauté for 2 minutes to release their fermented, umami-rich oils.
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7
Pour in the chicken broth or water. Bring the mixture to a rolling boil, then reduce heat to medium and simmer for 5-8 minutes to develop the base flavors.
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8
Season the broth with light soy sauce and the Chinkiang black vinegar. Taste the broth; it should be punchy, sour, and spicy.
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9
Carefully slide the marinated fish fillets into the simmering broth one by one. Do not crowd them; they need space to cook evenly.
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10
Let the fish poach gently for 3-4 minutes. The fish is done when it turns opaque and flakes easily with a chopstick. Avoid over-stirring to keep the fillets intact.
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11
Transfer the fish and broth into a large, deep serving bowl.
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12
In a small clean pan, heat the remaining 1 tablespoon of oil until shimmering. Scatter the remaining scallion greens and cilantro over the fish, then pour the hot oil directly over the herbs to release their aroma.
💡 Chef's Tips
Always use a firm white fish; if you can't find carp, sea bass or cod work beautifully. Don't skip the fermented bamboo shoots; they provide the 'soul' of Dali-style cooking and a unique earthy funk. If the broth is too spicy, add a pinch of sugar to balance the heat without losing the complexity. Velveting the fish with cornstarch is the secret to that slippery, restaurant-quality texture. For an extra kick, add a spoonful of Yunnan Rose Honey or a bit of crushed peanuts at the end.
🍽️ Serving Suggestions
Serve steaming hot with a large bowl of jasmine rice to soak up the flavorful broth. Pair with a side of stir-fried pea shoots or bok choy to balance the intensity. A chilled glass of Riesling or a crisp lager cuts through the spice and numbness perfectly. Follow the meal with a cup of Pu'er tea, which is native to Yunnan and aids in digestion after spicy food.