Stinky Mandarin Fish (Chou Guiyu)
臭鳜鱼
Anhui's most famous dish — fermented fish that smells funky but tastes incredible. Like stinky tofu, but a whole fish.
📋 Ingredients
What Is Stinky Mandarin Fish (Chou Guiyu)?
💡 Ingredient Notes: Stinky Mandarin Fish (臭鳜鱼, chòu guì yú) is Anhui's most iconic dish — a whole mandarin fish fermented in salt for several days until it develops a pungent aroma (hence 'stinky'), then braised with garlic, ginger, and pork belly. Like stinky tofu, the smell is intimidating but the taste is complex and delicious — savory, slightly funky, with a firm texture that the fermentation enhances. Originally from Huangshan region, merchants preserved fish this way during transport, and it became a beloved delicacy. Don't judge it by the smell — one bite converts most skeptics.
Ingredients You'll Need
The Fish
- 1 mandarin fish (or sea bass), about 750g
- 3 tbsp coarse salt
- 2 tbsp Sichuan peppercorns
The Braise
- 100g pork belly, sliced
- 8 cloves garlic
- 1 thumb ginger, sliced
- 3 dried chilies
- 2 tbsp doubanjiang
- 1 tbsp soy sauce
- 1 tbsp cooking wine
- 1 cup stock
- 1 tsp sugar
- Cilantro for garnish
📝 Instructions
Ferment the fish (or buy pre-fermented)
Rub the fish inside and out with coarse salt and Sichuan peppercorns. Place in a container, weigh down, and refrigerate for 4-6 days. It will develop a strong smell — that's normal. (Or buy pre-fermented stinky fish at Asian markets.)
Clean and fry
Rinse the fish well. Pat dry. Lightly pan-fry both sides until golden (2 minutes per side). This sets the flesh and adds flavor.
Braise
In a wok, fry the pork belly until fat renders. Add garlic, ginger, dried chilies, and doubanjiang. Stir-fry 1 minute. Add stock, soy sauce, wine, and sugar. Return the fish. Simmer covered for 12-15 minutes, basting occasionally.
Serve
Transfer the fish to a plate. Reduce the sauce slightly and pour over. Garnish with cilantro. Serve with steamed rice.
💡 Pro Tips
- 💡Buy pre-fermented fish at Asian markets if possible — fermenting at home is tricky and very smoky.
- 💡The smell is part of the process — don't be alarmed. It dissipates during cooking and the taste is complex.
- 💡The fermentation firms the flesh — the texture is firmer and more interesting than fresh fish.
📊 Nutrition Facts
❓ Frequently Asked Questions
Is it safe to eat? Yes — controlled fermentation is an ancient preservation method. The salt inhibits harmful bacteria while beneficial bacteria develop the flavor.
Where do I buy it? Asian grocery stores in the freezer section sell pre-fermented stinky mandarin fish. Look for 臭鳜鱼 on the package.
