Jiangxi Spicy Fermented Rice Paste Fish
江西菜之香辣酒糟鱼，能下三碗大米饭！ · pan chinese cuisine · Jiangxi
This is a well-loved home-style dish from Jiangxi province. The fish is salted and marinated, dried until the surface is just dry, deep-fried twice for a crisp exterior, then braised briefly in an aromatic sauce of fermented rice paste (jiuzao) and black beans.
Dottie LangfordRetired schoolteacher in Ohio who lives for church-potluck casseroles and my grandma's butter rolls. If it bakes in a 9x13 pan, I've probably made it twice.Nutrition & allergens
Contains:Soy
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
cao yu草鱼
1.0 whole
3.0 clove
Dried chiles干辣椒
5.0 spoon
1.48 oz
as needed
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Deep-frying ↗
Cook food fully submerged in hot oil for crisp crust and moist interior.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
Rinse the grass carp and cut it into small chunks. Toss with salt, ginger, Sichuan peppercorns, and baijiu (Chinese white liquor), mixing well. Marinate in the refrigerator for 3 hours. Then dry the pieces slightly in an air fryer using the dehydrate/dried-fruit function until the surface is lightly dry but still soft when pressed. Alternatively, sun-dry them for half a day. Marinated this way, the fish will not spoil. Heat oil and deep-fry the fish chunks until golden, remove, then fry them a second time.
✅ Done when: The dried fish pieces feel slightly dry on the surface but still soft inside when pressed, and the fried chunks turn golden with a crisp exterior.
In another pan, add oil (generously). Once hot, add rinsed minced garlic and stir-fry until fragrant. Add minced ginger and fermented black beans and stir briefly, then add the ground dried chilies over low heat. Add the fish chunks and toss to coat evenly. Add the fermented rice paste, light soy sauce, dark soy sauce, and oyster sauce, and stir-fry over low heat for 2 minutes. Finish with a little chicken bouillon powder and ground Sichuan pepper, then remove from heat.
✅ Done when: The fish chunks are evenly coated and glossy after 2 minutes of stirring over low heat, with a rich, fragrant aroma.
- 3
Step 3
The dish is ready — it smells amazing.
✅ Done when: The finished fish gives off a strong, savory-spicy aroma when served.