Stinky Mandarin Fish (Chou Gui Yu)
Though pungent in aroma, this fish is incredibly tender and flavorful. A classic dish of Anhui cuisine that captivates the palate.
Ingredients
18 items- Stinky mandarin fish 1 (about 500g)
- Pork belly 50g
- Winter bamboo shoots 30g
- Ginger 15g
- Garlic 5 cloves
- Dried chili peppers 5
- Star anise 2
- Sichuan peppercorns 1 tsp
- Cooking wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Sugar 1 tbsp
- Vinegar 1 tbsp
- Salt to taste
- White pepper 1/2 tsp
- Chicken bouillon 1/2 tsp
- Garlic sprouts 2 stalks
- Vegetable oil as needed
Nutrition
Steps （9 steps）
Rinse the stinky mandarin fish and pat dry with paper towels. Make three diagonal slashes on each side, cutting to the bone for seasoning absorption.
Prepare the ingredients: slice pork belly, bamboo shoots, ginger, garlic, dried chilies, and garlic sprouts. Set aside.
Heat the wok over medium heat, add 2 tbsp vegetable oil. Stir-fry the pork belly slices over low heat for 3 minutes until they release oil and curl slightly, then remove and set aside.
In the remaining oil, add ginger slices, garlic cloves, dried chili sections, star anise, and Sichuan peppercorns. Stir-fry over low heat for 2 minutes until fragrant, being careful not to burn.
Turn the heat to high, place the fish flat in the wok. Fry for 1 minute until the bottom is golden, then flip and fry for another 1 minute until both sides are golden. Do not move the fish too often.
Pour in 2 tbsp cooking wine along the edge to deglaze. Then add light soy sauce, dark soy sauce, sugar, and enough boiling water to just cover the fish (about 300ml).
Bring to a boil, then add the reserved pork belly and bamboo shoots. Reduce to medium-low heat, cover, and simmer for 10 minutes, spooning the sauce over the fish 2–3 times.
Uncover, increase heat to high to reduce the sauce. Add vinegar, white pepper, a pinch of salt, and chicken bouillon if using. Gently move the fish and shake the pan to prevent sticking. Cook for about 3 minutes until the sauce thickens enough to coat the back of a spoon.
Sprinkle garlic sprout sections, turn off the heat immediately, allowing residual heat to cook the sprouts. Ladle the sauce over the fish, then transfer to a serving plate.
Tips
Use kitchen paper to dry the fish before frying to avoid oil splashing; stir-frying pork belly adds richness; adding vinegar at the end enhances freshness and neutralizes any strong odor.
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