Nankang Fermented Rice Fish

Nankang Fermented Rice Fish

　　Fermented Rice Fish is one of the signature dishes of Nankang. To make it, crucian carp weighing around half a jin are typically chosen, salted, and then air-dried until semi-dry before being sealed in a jar of brewed rice wine. After about ten days, the fish can be taken out and either steamed or boiled together with the fermented rice. The key lies in the wine—it needs to be aged and strong. As the flavor seeps into the fish, the flesh takes on a datewood-red hue, a color that exudes a mesmerizing beauty. Then, as the aroma of the wine wafts through, it becomes truly irresistible.

　　Since it’s Fermented Rice Fish, there’s no need to remove the fermented rice. The datewood-red fish meat carries the fragrance, sweetness, and slight tanginess of the wine. When steaming or boiling, adding some red pickled chili peppers introduces a touch of spice and a hint of saltiness. In the mouth, the fish is delicate and smooth, with a lingering aftertaste. Moreover, the essence of the fish’s natural flavor gradually elevates after some time, and when paired with the fermented rice and red pickled chilies, diners may feel a slight tipsiness—as if amidst the passage of time, a touch of nostalgia arises. You can sense that this fish has left its lakes and rivers, has slept in the wine, and now emanates an intoxicating aroma.

　　Fermented Rice Fish is a dish meant for leisurely enjoyment. You don’t need to drink alcohol or eat a full meal—just savor a plate of Fermented Rice Fish, appreciating it delicately and mindfully. The murmuring sounds of the vast world, the vicissitudes and beauty of life, will seep out moistly from the flesh of the fish.