Stinky Mandarin Fish, or Chòu Guì Yú, is a legendary dish from Anhui Province, China, celebrated for its bold, pungent aroma and tender, flavorful flesh. Despite its name, this traditional Huizhou delicacy is a masterpiece of fermentation, transforming fresh mandarin fish into a savory, umami-packed dish with a complex, almost addictive taste. Originating from the ingenuity of Yangtze River fishermen over 200 years ago, the fish is salted and fermented to preserve it, then cooked with aromatic spices to create a crisp, tender texture and a unique flavor that’s both salty and fragrant. This recipe walks you through the authentic process, from fermentation to final braise, so you can recreate this Anhui classic at home.
Ingredients
Serves 4
For Fermentation
- 2 whole mandarin fish (Siniperca chuatsi, about 1–1.5 lbs each), gutted and cleaned
- 3–4 tbsp coarse sea salt
- 1 tbsp stinky tofu (optional, for enhanced fermentation flavor)
For Cooking
- 3 tbsp vegetable oil
- 2-inch piece of ginger, thinly sliced
- 3 cloves garlic, minced
- 2–3 red chili peppers, sliced (adjust for spice preference)
- 2 green chili peppers, sliced
- 2 scallions, cut into 2-inch pieces
- 2 tbsp soy sauce (preferably dark soy for richer color)
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1/2 tsp ground white pepper
- 1/2 cup water or fish stock
- 1 tbsp fermented black beans (optional, for extra umami)
- 1 tsp sesame oil (for finishing)
Equipment
- Wooden or non-reactive container (for fermentation)
- Heavy weight (e.g., a clean stone or plate)
- Cling film
- Wok or deep skillet
- Paper towels
Step-by-Step Recipe
Step 1: Prepare the Fish for Fermentation
Start with fresh mandarin fish, as freshness is key to achieving the right texture and flavor. Gut and clean the fish thoroughly, removing scales and innards, but keep the fish whole for an authentic presentation. Pat the fish dry with paper towels to remove excess moisture.
Score both sides of the fish with shallow cuts, about 1/2-inch apart, to allow the salt to penetrate. Be careful not to cut too deeply to maintain the fish’s shape. Rub 1.5–2 tablespoons of coarse sea salt generously over each fish, ensuring it coats the skin, cavity, and cuts. If using stinky tofu for a more intense flavor, crumble 5–6 small cubes and rub them evenly over the fish’s surface for an extra fermented kick.
Step 2: Ferment the Fish
Place a thin layer of coarse salt at the bottom of a clean, non-reactive container (wooden, ceramic, or glass works best). Lay the fish flat, side by side, and sprinkle another light layer of salt over the top. Cover the fish with cling film to prevent contamination, then place a heavy weight (like a clean plate or stone) on top to press the fish down. This pressure aids the fermentation process by compacting the flesh.
Store the container in a cool, dark place at approximately 25–28°C (77–82°F) for 5–7 days. If it’s too warm, refrigerate to slow fermentation and prevent spoilage. Stir or flip the fish gently once a day to ensure even salting. By day 5, the fish should emit a distinct, pungent aroma—not rotten, but sharp and fermented, similar to aged cheese or stinky tofu. The skin may appear slightly translucent or sticky, which is normal.
Step 3: Rinse and Dry the Fish
After fermentation, remove the fish from the container. Rinse thoroughly under cold running water to remove excess salt and any stinky tofu residue. Be gentle to preserve the fish’s shape. Pat the fish dry with paper towels and set aside. At this point, the fish should have a firm texture and a pronounced, savory smell.
Step 4: Shallow-Fry the Fish
Heat 3 tablespoons of vegetable oil in a wok or deep skillet over medium-high heat until it reaches about 180°C (350°F). Carefully place the fish in the hot oil, frying each side for 2–3 minutes until the skin turns golden and slightly crisp. Avoid overcooking, as the goal is to create a light crust while keeping the flesh tender. Remove the fish and drain on paper towels to remove excess oil.
Step 5: Braise the Fish
In the same wok, remove excess oil, leaving about 1 tablespoon. Add the sliced ginger, minced garlic, red and green chilies, and scallions. Stir-fry for 1–2 minutes until fragrant, releasing their aromas. If using fermented black beans, add them now for an extra layer of umami depth.
Place the fried fish back in the wok. Add soy sauce, Shaoxing wine, sugar, and ground white pepper, gently coating the fish. Pour in 1/2 cup of water or fish stock to create a braising liquid. Bring to a gentle simmer, cover, and cook for 8–10 minutes, occasionally spooning the sauce over the fish to ensure even flavor absorption. The sauce should thicken slightly, clinging to the fish.
Step 6: Finish and Serve
Uncover the wok and drizzle 1 teaspoon of sesame oil over the fish for a glossy finish and nutty aroma. Transfer the fish to a serving platter, spooning the sauce and aromatics over the top. Garnish with additional scallions or chili slices if desired.
Serve hot with steamed rice, which balances the dish’s bold, salty flavors. The fish should be tender, with a garlic-clove-like texture, and the sauce should be rich, slightly sweet, and aromatic, cutting through the fermented intensity.
Tips for Success
- Fish Selection: Mandarin fish (Siniperca chuatsi) is traditional, but if unavailable, tilapia or sea bass can work as substitutes, though the texture may differ slightly.
- Fermentation Control: Monitor the fermentation environment closely. Too much heat can spoil the fish, while too little can slow the process. Aim for a consistent 25–28°C.
- Salt Balance: Adjust salt levels during fermentation based on taste preference. For a less salty result, rinse the fish more thoroughly before cooking.
- Flavor Customization: Add more chilies for heat or a touch of star anise for a subtle licorice note, common in some Anhui variations.
Cultural Context
Stinky Mandarin Fish is a testament to Anhui’s resourceful culinary heritage. Born out of necessity to preserve fish during long journeys along the Yangtze River, this dish transforms a potentially off-putting aroma into a culinary treasure. Its fame skyrocketed after being featured in the CCTV documentary A Bite of China, cementing its status as a must-try delicacy. The dish embodies Anhui’s Hui cuisine, one of China’s eight great culinary traditions, known for its emphasis on wild ingredients, braising, and bold flavors.
Final Thoughts
Preparing Chòu Guì Yú at home is an adventure in patience and precision, but the result is worth every effort. The fermentation process may seem daunting, but it’s what gives this dish its signature depth and character. As you savor the tender, umami-rich fish, you’re not just eating—you’re experiencing a slice of Anhui’s culinary soul. So, roll up your sleeves, embrace the stink, and bring this iconic dish to your table!
