Anhui Fermented Mandarin Fish / Stinky Mandarin Fish Recipe

Mandarin fish: A freshwater fish known for its tender and delicate flesh.

Fermented bean paste: A savory and pungent paste made from fermented soybeans, adding depth of flavor.

Soy sauce: A salty and umami-rich sauce made from fermented soybeans.

Rice wine: A mildly sweet alcoholic beverage used in cooking to enhance flavor.

Garlic: Adds a pungent and aromatic flavor to the dish.

Ginger: Provides a warm and spicy note, balancing the flavors.

Green onions: Adds a fresh and slightly sharp taste.

Sugar: Balances the savory and salty elements with a touch of sweetness.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a mild heat and depth to the flavor profile.

When preparing the mandarin fish, ensure that you pat it dry thoroughly after cleaning and gutting. This step is crucial because any excess moisture can prevent the marinade from adhering properly to the fish, which can affect the overall flavor. Additionally, when frying the fish, make sure the oil is hot enough before adding the fish to the wok. This will help achieve a crispy, golden-brown exterior without overcooking the inside.

• mandarin fish - Substitute with tilapia: Tilapia has a mild flavor and similar texture, making it a good alternative.

• fermented bean paste - Substitute with miso paste: Miso paste provides a similar umami flavor and fermented quality.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and savory taste.

• rice wine - Substitute with dry sherry: Dry sherry has a comparable flavor profile and can be used in the same quantity.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic quality, though it is slightly more citrusy.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used in the same way.

• sugar - Substitute with honey: Honey provides a natural sweetness and can be used in a slightly lesser amount.

• salt - Substitute with sea salt: Sea salt has a similar salty flavor but with a slightly different mineral content.

• pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• Allow the mandarin fish to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.

• Wrap the fish tightly in plastic wrap or place it in an airtight container. This helps to maintain its flavor and prevent it from absorbing other odors in the fridge.

• Store the wrapped fish in the refrigerator if you plan to consume it within 2-3 days. For longer storage, freezing is recommended.

• To freeze, place the wrapped fish in a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• When ready to eat, thaw the fish in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the fish by steaming or gently warming it in a wok with a bit of oil. This helps to retain its moisture and flavor.

• If you notice any off smells or changes in texture, it's best to discard the fish to ensure food safety.

• Preheat your oven to 350°F (175°C). Place the leftover fish on a baking sheet lined with aluminum foil. Cover it with another piece of foil to retain moisture. Heat for about 10-15 minutes until warmed through.

• Use a steamer to gently reheat the fish. Place the fish on a heatproof plate and steam over boiling water for about 5-7 minutes. This method helps maintain the fish's original texture and flavor.

• For a quick reheat, use a microwave. Place the fish in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on medium power for 2-3 minutes, checking halfway to ensure it doesn't overcook.

• If you prefer a stovetop method, heat a non-stick skillet over low heat. Add a small amount of oil and place the fish in the skillet. Cover with a lid and heat for about 5 minutes, flipping halfway through to ensure even reheating.

• To retain the crispy texture of the fried fish, you can use an air fryer. Preheat the air fryer to 350°F (175°C) and place the fish inside. Heat for about 5-7 minutes, checking to ensure it doesn't dry out.

• Wok: A versatile cooking vessel used for frying the fish until golden brown on both sides.

• Steamer: Essential for steaming the fish to ensure it is fully cooked and tender.

• Mixing bowl: Used to combine the fermented bean paste, soy sauce, rice wine, minced garlic, sliced ginger, chopped green onions, sugar, salt, and pepper.

• Knife: Necessary for slicing the ginger and chopping the green onions.

• Cutting board: Provides a surface for preparing the ginger and green onions.

• Tongs: Useful for handling the fish while frying and transferring it to the steamer.

• Spatula: Helps in flipping the fish in the wok to ensure even browning.

• Measuring spoons: Ensures accurate measurement of ingredients like fermented bean paste, soy sauce, rice wine, and sugar.

• Paper towels: Used to pat the fish dry before and after rinsing off the salt.

• Serving plate: For presenting the finished dish, garnished with extra green onions if desired.

Prepare ingredients ahead: Clean, gut, and pat dry the mandarin fish in advance. Pre-mix the marinade ingredients and store them in the fridge.

Use a non-stick pan: Fry the fish in a non-stick pan to avoid sticking and ensure even browning, reducing cleanup time.

Preheat the steamer: While marinating the fish, preheat your steamer to save time when ready to cook.

Chop in bulk: Chop extra garlic, ginger, and green onions and store them for future recipes.

Use a timer: Set a timer for each step to multitask efficiently and avoid overcooking.