AI-generated image
Huizhou 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.
- Total time
- 60 min
- Difficulty
- hard
- Serves
- 4
Ingredients
For curing (1–2 days ahead)
For the braise
To serve
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.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Beef and broccoli stir-fry
A quick coat of cornflour and soy keeps thin slices of beef silky, and a hot wok gives the broccoli char without overcooking it. Faster than ordering in.
Lemon garlic baked salmon
The easiest way to cook salmon perfectly: a hot oven, a quick lemon-garlic butter and 12 minutes. Serve with new potatoes and greens, or flake it over rice.
Chicken egg fried rice
The best fried rice starts with cold, day-old rice, so the grains stay separate and toast in the wok instead of turning mushy. A great way to use up leftover rice and odds and ends of vegetables.