Stinky Mandarin Fish
Smelly but tasty, a classic of Anhui cuisine. The fish develops a unique aroma after curing, then cooked to tender and savory perfection, leaving a lasting impression.
Ingredients
14 items- Mandarin fish 1 (about 500g)
- Salt 15g (1 tbsp)
- Sichuan peppercorns 10
- Shaoxing wine 30ml (2 tbsp)
- Pork belly 30g (1 oz)
- Spring onions 2
- Ginger 1 thumb
- Garlic 4 cloves
- Dried chili peppers 5
- Light soy sauce 15ml (1 tbsp)
- Dark soy sauce 5ml (1 tsp)
- Sugar 5g (1 tsp)
- Chicken stock or water 200ml (3/4 cup)
- Cornstarch slurry as needed
Nutrition
Steps （8 steps）
Clean the mandarin fish: scale, remove gills and innards, rinse. Score both sides at 2cm intervals down to the bone. Pat dry thoroughly with paper towels.
Mix 15g salt, 10 Sichuan peppercorns and 15ml Shaoxing wine. Rub mixture all over the fish inside and out. Place in a sealed bag, refrigerate for 48 hours, turning once.
Dice pork belly into small cubes; cut spring onions into sections; slice ginger; smash garlic; cut dried chilies into pieces.
Pat the cured fish dry. Heat 30ml oil in a wok over high, then reduce to medium. Fry fish until golden on each side, about 3 minutes per side. Remove.
Leave about 15ml oil in wok. Stir-fry pork belly over medium until fat renders and it turns slightly crisp. Add spring onion, ginger, garlic and chilies; stir until fragrant.
Add 15ml light soy sauce, 5ml dark soy sauce, 5g sugar and remaining 15ml wine. Stir briefly. Pour in 200ml stock/water. Bring to boil. Return fish to wok, reduce to low, cover and simmer 15 minutes, turning once halfway.
Uncover, increase heat to high to reduce sauce until slightly thickened. Add a little cornstarch slurry to thicken further. Shake wok to coat fish evenly. Turn off heat.
Carefully slide the fish onto a serving plate, pour sauce over, garnish with chopped scallions or cilantro.
Tips
The curing time is crucial (at least 48 hours) for the characteristic aroma. Do not flip the fish prematurely while frying; wait until the bottom is golden to prevent skin breakage. Braising on low heat ensures the fish becomes fully flavored.
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