Stinky Mandarin Fish

Hello everyone! Today, we’re going to talk about a love-it-or-hate-it delicacy – Hui Stinky Mandarin Fish (Chòu Guìyú). This iconic dish, with its pungent aroma and surprisingly delicious flavor, has become a culinary symbol of the Hui region. Despite its strong odor, it has won over countless food lovers and stands as one of the most representative dishes of AnHui cuisine.

The Secret Behind the “Stink”

Stinky Mandarin Fish – the name alone is enough to make people “tremble with fear.” But did you know that behind this pungent odor lies the perfect marriage of time and natural fermentation? The fish is marinated and fermented in a special brine, where microorganisms break down the proteins in the fish meat, creating its distinctive flavor profile. This notorious smell is precisely the unique charm that time bestows upon this dish.

The Harmony of Texture and Taste

Hui Stinky Mandarin Fish boasts an exceptionally tender and juicy texture that melts in your mouth. Flavor-wise, it presents a perfect balance of savory saltiness, mild spiciness, and subtle pungency. This addictive taste creates an unforgettable experience that lingers on the palate. It’s precisely this unique texture and flavor combination that has made Anhui Stinky Mandarin Fish a beloved favorite among countless gourmands.

Stinky Mandarin Fish Pickling Method

Take fresh mandarin fish, remove scales and guts, wash thoroughly and pat dry with kitchen paper, then make diagonal cuts on the fish.

Prepare scallions, ginger, and stinky tofu, put these ingredients into a blender, add beer and blend into a paste.

Apply the blended mixture of scallions, ginger and stinky tofu evenly all over the fish, sprinkle with a little salt and chicken bouillon powder.

Wear gloves to massage the marinade into the fish, then place it flat in a dish. Pour any remaining marinade over the fish, cover tightly with plastic wrap, then place a heavy weight on top and let it ferment for 12 hours.

Your perfect stinky mandarin fish is now properly marinated – this is absolutely the most authentic pickling method you’ll find.

Recommended Stinky tofu:

I highly recommend using Wang Zhihe Stinky Tofu for preparing stinky mandarin fish. It’s truly one of China’s finest fermentation ingredients – superior to any artificial stinky seasonings. What makes it exceptional is its unique ability to:

Elevate the overall deliciousness of the dish

Intensify the umami aroma

Completely eliminate fishy odors

Homemade Stinky Seasoning

This method avoids using stinky tofu, resulting in a less pungent flavor. Coat the fish (inside and out) with coarse salt (15g salt per 500g fish), then layer stir-fried Sichuan peppercorns and bay leaves over the fish. Wrap tightly with plastic wrap, place a weight on top, and refrigerate for 3-4 days. The extended salt-curing process allows natural mild fermentation to occur.

Begin cooking preparations

Stinky Mandarin Fish (1 whole, approx. 500g, ideally from Huangshan) – Its distinct fermented “funk” transforms into a savory umami flavor with firm, flaky flesh. If unavailable, you can substitute with homemade fermented mandarin fish.

Diced Pork Belly (50g) – Select well-marbled cuts with balanced fat and lean meat. When rendered, the pork fat adds rich umami depth and a luxurious mouthfeel to the dish. You may either:
① Remove the crispy bits after rendering (for cleaner presentation)
② Leave them in for added texture and flavor

Chili Paste (1 tsp) – Serves dual purposes
Flavor Enhancement: Introduces a layered spicy-savory profile.
Visual Appeal: Imparts a vibrant red hue that stimulates appetite

Diced Shiitake Mushrooms – Serve as dual-function flavor agents:
Absorption: Act like natural sponges to soak up the braising liquid
Release: Exude deep umami compounds (guanosine nucleotides) during cooking

Five ginger slices (or minced), five crushed garlic cloves, and one each of green/red chili rings form the aromatic base. A tablespoon of Shaoxing wine eliminates any lingering odors while half-tablespoon (10ml) light soy sauce establishes the savory foundation. A splash (5ml) of black vinegar lifts the aroma, with optional chicken powder to amplify umami.

Stinky Mandarin Fish Cooking Steps

In the same pan, render diced pork belly until crispy. Add ginger, garlic, shiitake mushrooms, and chili paste, stir-frying until fragrant. Return the fish to the pan, splash with Shaoxing wine, then pour in hot water until halfway submerged. Cover and simmer gently for 15 minutes.

In the remaining oil, slowly render the diced pork belly over medium-low heat until golden and crispy (2-3 minutes), then add ginger slices and crushed garlic, sautéing until fragrant (30 seconds). Stir in shiitake mushrooms and chili paste, frying for another minute until well combined. Carefully return the seared fish to the pan, splash Shaoxing wine around the edges to deglaze, then pour in hot water until it reaches halfway up the fish. Cover and gently simmer for 15 minutes to allow flavors to fully penetrate.

Transfer the fish to a serving plate. Add green and red chili rings to the sauce, adjusting to medium heat. Simmer for 3-5 minutes until thickened to a glossy consistency. Generously spoon the sauce over the fish, garnish with extra chilies, and serve hot.