ChineseHuizhou stinky mandarin fish
臭鳜鱼 chòu guìyú — a safe home version of Anhui's lightly fermented fish braised with pork and bamboo
From the mountain towns of Huizhou in southern Anhui comes a fish with a famous smell: mandarin fish lightly fermented for days, then braised with pork belly and bamboo shoots until the flesh separates into firm, almost garlic-clove-like flakes with a savoury, cheesy depth. Traditionally the fish ferments in a barrel at room temperature, which is not safe to copy at home. This version gives the same firm texture and a gentle tang by salt-curing the fish in the fridge for 1–2 days, never at room temperature; it is milder than the real thing. Serve it in its sauce with plenty of rice. Chef's tip: dry the cured fish very well before it goes into the pan, or the skin sticks and tears.
- Prep
- 20 min
- Cook
- 40 min
- Difficulty
- Hard
- Serves
- 4
- Per serving
- 290 kcal
Ingredients
For curing (1–2 days ahead)
- 1 ⅔ lb whole mandarin fish or sea bassvery fresh, scaled and gutted
- 2 tbsp salt
For the braise
- 3 tbsp neutral oil
- 2 ⅞ oz pork bellythinly sliced
- 4 oz bamboo shootscanned or cooked, sliced
- 4 slices fresh ginger
- 4 cloves garliclightly crushed
- 1 tbsp Shaoxing wineor the same amount of chicken stock with 1 tsp rice vinegar (alcohol-free)
- 1 ½ tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 ¼ cups hot water
To serve
- 1 red chilli (optional)sliced
- 1 spring onion (optional)sliced
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Method
0/8 doneStep 1: Rinse 1 ⅔ lb whole mandarin fish or sea bass and pat it dry. Make 3 cuts on each side down to the bone, then rub 2 tbsp salt all over, inside and out, and into the cuts.
Step 2: Put it in a covered container on the bottom shelf of the fridge (below 5 °C) for 1–2 days, turning once a day and pouring off any liquid. Never cure it at room temperature. It should smell faintly tangy; if it smells putrid or of ammonia, or feels slimy, throw it away.
Step 3: Rinse off the salt and pat the fish very dry with kitchen paper, inside and out.
Step 4: Heat 3 tbsp neutral oil in a large frying pan or wok over a medium-high heat. Lay in the fish and fry for 3 minutes on each side, until golden; don't move it until it releases by itself. Lift onto a plate.
6 minStep 5: In the same pan fry 2 ⅞ oz pork belly over a medium heat for 3 minutes, until it gives up some fat. Add 4 oz bamboo shoots, 4 slices fresh ginger and 4 cloves garlic and stir-fry for 2 minutes, until fragrant.
5 minStep 6: Add 1 tbsp Shaoxing wine, 1 ½ tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar and 1 ¼ cups hot water and bring to the boil. Put the fish back in and spoon the sauce over it.
2 minStep 7: Cover and braise over a low heat for 15 minutes, turning the fish once carefully, then uncover and simmer for 5 minutes more to reduce the sauce. The fish is done when it is opaque at the bone and flakes easily, 145°F (145 °F).
20 minStep 8: Slide onto a platter, spoon over the sauce, pork and bamboo, and scatter with 1 red chilli and 1 spring onion.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 34 g
- Carbs
- 6 g
- Fat
- 14 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does huizhou stinky mandarin fish take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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