Le'an Cured Chilli Fish 乐安霉鱼

How it is made

The Le'an county government says the fish is mostly made in winter, and all year round where there is cold storage. Grass carp is the usual choice, though bighead carp and common carp are also used.

The fish is gutted (some makers also cut off the head), hung upside down to dry and cut into pieces. The pieces are mixed with salt, and two or three days later they are tossed in chilli powder and packed one by one into clean, dry jars. A little rapeseed oil, heated first, goes in on top before the jar is sealed; sealed like this, it keeps from winter into spring. After 15 to 20 days, pieces can be taken out as needed.

How it is eaten

The county gives two ways to cook the cured pieces. To pan-fry them, they are fried through in vegetable oil, then a little water, scallion or garlic, sweet fermented rice (酒娘) and MSG are stirred in and brought to the boil. To steam them, they go into a bowl with chopped scallion or garlic and MSG, and sometimes a little sesame oil, and are steamed until cooked.

Once processed, the fish is bright red on the outside and hot and fragrant to eat, and the county notes that many people in Le'an are especially fond of it.

Where it comes from

The dish is also called "zhuangyuan fish" (状元鱼), after the title given to the top candidate in the imperial examinations. By local tradition, the name was granted by Emperor Gaozong (高宗) of the Southern Song. The county government lists it among Le'an's own long-established foods.

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