Miao-style Sour Fish

Miao-style Sour Fish

　　Sour fish is an unparalleled signature dish in the feasts of the Miao people in Fenghuang. The so-called "sour fish" refers to small, freshly caught fish that are gutted and cleaned, then coated in rice flour (with a small amount of salt mixed into the flour), and placed in a vegetable jar to ferment for three to five days until they develop a sour flavor. After fermentation, the fish are taken out and deep-fried in tea seed oil or other plant-based oils until golden brown, with a richly sour and fragrant taste that is extremely delicious. Because the "sour fish" is fermented in the jar for a long time and has been cooked through the salting process, it can even be eaten raw straight from the jar. "Sour fish" is a famous dish served to guests by the Tujia, Miao, and Han peoples of western Hunan. Hosts usually wouldn’t eat it themselves and only serve it when guests arrive.

　　　　Legend has it that in ancient times, the leaders of the Miao and Hakka peoples often fought battles. The men in the villages were all conscripted to fight, while the women stayed home to farm. Every year, they would prepare several jars of sour fish as dried provisions for their husbands to take on their journeys. Today, the hospitable Miao people regard it as a premium delicacy. Whenever distinguished guests visit, they always take out a bowl of sour fish from the jar to serve. The aroma of stir-fried sour fish can waft over great distances. If anyone is cooking sour fish, the scent will spread throughout half the village, letting everyone know that honored guests have arrived. As a result, after dinner, neighbors will warmly visit each other, taking the opportunity to try the sour fish at each home.

　　　　The preparation of Miao-style sour fish is quite particular—the fish must be fresh. Live fish are cleaned and gutted, but it’s important not to wash away the blood on the fish, as this ensures the sour fish turns out with a bright red color and richer, more delicious flavor. Then, salt is sprinkled on, along with a handful of millet, before the fish are closed up and placed in a prepared jar. Once all the fish are inside, the jar is sealed, and water is poured along the rim to create an airtight seal. After one month, it’s ready to eat. The longer it’s stored, the stronger the flavor becomes. Sour fish stored for two or three years can even be eaten raw—it has a long-lasting, robust taste that offers a uniquely satisfying experience.

　　　　The way sour fish is stir-fried is also quite unique and requires great patience. It must be slowly pan-fried over low heat; otherwise, it will burn. Once both sides of the sour fish are fried to a golden yellow, fresh or dried chili peppers are added. When the chilies are cooked, the dish is ready to serve. Stir-fried sour fish paired with rice is incredibly tasty, leaving a lingering fragrance that’s hard to forget.

　　　　If you haven’t yet tried Miao-style sour fish, you should definitely visit a Miao village. The warm and hospitable Miao people will surely prepare a fragrant plate of sour fish to welcome their guests from afar.