Poached Fish (Changshui)

Cuisine: Jiangxi Cuisine

Region: Jiangxi

Type: Braised

Ingredients

Fish (grass carp or carp) 750 g
15 dried chili peppers
Sichuan peppercorns 10 g
2 tablespoons Pixian bean paste
1 piece of ginger
1 head of garlic
1 egg white
Moderate amount of starch
1 tablespoon cooking wine
Add salt to taste

Cooking Steps

1. Add appropriate amount of water to the pot and bring to boil
2. Add Jiangxi boiled fish and cook until cooked
3. Add grass carp, bean sprouts, ginger and garlic and continue cooking for 5 minutes
4. Add salt and a little light soy sauce to taste
5. Cook until all ingredients are cooked and fragrant.
6.Pour into a bowl

Cultural Note

While boiled fish is most commonly associated with Sichuan cuisine, the Jiangxi version makes use of local Jiangxi dried chili peppers with varying spiciness to form its own identity. Jiangxi cuisine is famous for its spiciness—locals say it rivals Sichuan and Hunan cuisine. This dish is especially popular in Jiujiang and Nanchang areas where Poyang Lake freshwater fish is abundant. This dish embodies the bold and direct taste characteristics of Jiangxi cuisine.

Poached Fish (Changshui)

Ingredients

Cooking Steps

Cultural Note

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