Stinky mandarin fish is a common dish found on dining tables throughout Anhui and a classic dish of Anhui cuisine. Today I’ll show you how to cook the seemingly smelly, yet tender and tasty marinated mandarin fish using a simplified recipe.
As the old saying goes “when in Rome, do as the Romans do”, when you are in Anhui Province, you must try the local specialty chou gui yu “stinky mandarin fish”, which is a common dish found on dining tables throughout Anhui and a classic dish of Anhui cuisine. Today I’ll show you how to cook the seemingly smelly, yet tender and tasty marinated mandarin fish using a simplified recipe. Don’t be afraid to try it if you are interested.
- A mandarin fish
- Stinky tofu
- Chopped green onion
- Chopped ginger
- Garlic cloves
- Sichuan peppercorns
- Cooking wine
- Dark soy sauce
- Chopped onion
- Black peppercorns
1. Gut the cleaned mandarin fish and slice it open from its belly to its tail. Score evenly on both sides, but avoid cutting too deep so as not to break its body.
2. Place the fish on a plate and rub five to six cubes of stinky tofu evenly onto its entire body.
3. Wrap the fish with cling film, put it into a covered container and leave it in a fridge for five to six days.
4. Remove the fish from the fridge and unwrap it. Wash the fish under tap water and dry it with kitchen towel. Heat the pan. Fry the fish in the hot pan until both of its sides are golden and then place it on a plate. Leave the oil in the pan.
5. Add Sichuan peppercorns and finely chopped ginger to the oil and stir-fry them till aromatic flavours are released. Add chopped onion and garlic cloves.
6. Add some water. Put the fried fish back into the pan. Add cooking wine, dark soy sauce and some black peppercorns.
7. Cook the fish until it has absorbed the stock. Sprinkle on finely chopped green onion before serving the fish.
More chinese recipes:
More about Anhui Cuisine:
Published in Confucius Institute Magazine
Magazine 40. Volume 5. September 2015.
View/Download the print issue in PDF