Qianjiang Snakehead Fish Noodles

Cooking StepsHow to cook Qianjiang Snakehead Fish Noodles step by step

Cooking Process

1. 
   Step 1 Detail

   Slice the snakehead fish into fillets and rinse clean. Add a small amount of cornstarch or sweet potato starch, MSG to taste, salt to taste, and chicken bouillon powder to taste. Mix well with chopsticks or by hand, then set aside to marinate briefly. Save the fish head for later use.

2. 
   Step 2 Detail

   Prep all the vegetables: dice the tomatoes, slice the ginger, chop the onion, cut the garlic scapes, and chop the scallions. Note: scallions go in at the very end. Cut the chilies to your preferred shape.

3. 
   Step 3 Detail

   Doubanjiang — this is the soul of the dish.

4. 
   Step 4 Detail

   Heat the wok and add oil, then toss in the prepped aromatics. (Your kettle of boiling water should be ready by now.) Once the wok is hot, add cooking oil; when the oil is hot, add the sliced ginger, garlic scapes, tomatoes, onion, fish head, and one tablespoon of doubanjiang. Stir-fry over medium-high heat. Once the fish head flesh turns white, pour in the boiling water along the side of the wok — the combination of high heat and boiling water creates a rich, milky broth.

5. 
   Step 5 Detail

   Slide the marinated snakehead fish fillets into the broth. Season the soup with salt and white pepper to taste, then cover and simmer. When the fish fillets have all turned opaque (fully cooked), scoop up a spoonful of broth and taste for seasoning — add more salt if needed. Cover again and simmer a bit longer, then it’s ready to serve.

6. 
   Step 6 Detail

   Cook the noodles, drain well, and place in a bowl. Ladle the snakehead fish and rich broth over the noodles. Final step: scatter chopped scallions on top — done! Note: You can cook the noodles simultaneously while the fish simmers. Restaurant-style noodles are usually rinsed in cold water for a chewier texture, but I skip that step at home and just drain them after boiling.