宁化鱼生
A traditional Hakka delicacy from Ninghua, Fujian, featuring paper-thin slices of fresh grass carp served over crushed ice, dipped in a tangy ginger-garlic-vinegar sauce for a pure, refreshing taste.
Ingredients
12 items- Live grass carp 1 (about 1.5 kg)
- Ginger 1 small piece
- Garlic 4 cloves
- Red chili peppers 2
- Cilantro 2 sprigs
- Light soy sauce 3 tablespoons
- Black vinegar 1 tablespoon
- Granulated sugar 1/2 teaspoon
- White pepper powder 1/4 teaspoon
- Peanut oil 2 tablespoons
- Ice cubes as needed
- Salt a pinch
Nutrition
Steps （7 steps）
Clean and fillet the live grass carp: scale, gut, and rinse. Remove the head and tail. Cut along the backbone to produce two whole fillets, then trim off the belly bones.
Pick out any remaining pin bones with tweezers, then remove the skin. Slice the fillets into pieces about 5 cm by 3 cm and roughly 0.2 cm thick.
Immediately transfer the fish slices into ice water. Add a few lemon slices or ginger if desired. Soak for 10 minutes until the slices curl slightly and become firm and crunchy.
Drain the chilled fish slices and pat dry with paper towels. Spread crushed ice on a platter and arrange the slices neatly on top; optionally roll them for presentation.
Prepare accompaniments: julienne ginger, mince garlic, cut chilies into rings, segment cilantro. Heat peanut oil until it smokes, then let it cool slightly.
Make the dipping sauce: in a bowl, combine minced garlic, ginger julienne, chili rings, light soy sauce, black vinegar, sugar, white pepper, and a pinch of salt. Drizzle the hot oil over the mixture to release fragrance.
Serve the iced fish platter together with the dipping sauce, shredded ginger, and cilantro. To eat, pick up a slice, dip it in the sauce, and wrap it with some ginger and cilantro.
Tips
Freshness is key – use a live grass carp. Slice as thinly as possible for the best texture. Do not over‑chill the fish; 10 minutes is ideal. Adjust the sourness and spiciness in the dipping sauce to your liking.
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