Southern Jiangxi Stir-Fried Fish

Southern Jiangxi Stir-Fried Fish

　　Southern Jiangxi Stir-Fried Fish is a local specialty dish originally created by a chef named Ling during the Ming Dynasty. When Wang Shouren served as the regional inspector in Ganzhou, he hired Chef Ling to cook for him. Learning that Wang loved fish, Ling often experimented with different ways of preparing it to showcase his culinary skills, which greatly impressed Wang. On one occasion, Ling added vinegar when stir-frying the fish, creating a unique flavor. Wang was so pleased after tasting it that he called for Ling and asked, “What is the name of this dish?” Ling had a sudden inspiration, thinking that he had used “little wine” (as vinegar is commonly called in Ganzhou) to stir-fry the fish—so why not call it “Stir-Fried Fish”? He then casually replied, “Stir-Fried Fish.” And thus the dish got its name.

　　The dish is made with fresh grass carp, with the head and tail removed and the fish cut into chunks. It is cooked with seasonings such as ginger, scallions, red chili peppers, soy sauce, and little wine. Its characteristics include a golden color, tender and smooth texture, and a subtle tangy flavor.