Western Hunan Miao Fish

Western Hunan Miao Fish

　　If you visit a local family in Western Hunan, one dish you’re sure to be served is Western Hunan Miao Fish. Likewise, when locals dine out, Miao Fish is often their first choice. It’s a signature dish of the region that fits just as well in everyday homes as it does on more formal occasions.

　　As the song goes, the high mountains of Western Hunan have pure waters. Whether it’s the Yuan River, You River, Dong River, or Tuo River, the water is crystal clear—perfect for freshwater fish to thrive. That’s why the fish here are especially clean, tender, and delicious. When you come to Western Hunan, you simply must try the fish. There are many varieties, each prepared differently. For example, chopped pepper fish head calls for a large male fish head, while fish soup is best made with crucian carp or yellowback. These dishes tend to be a bit more particular about their ingredients. But Miao Fish is different—it embodies the bold, unrefined spirit of the local people. You can use any kind of fish: carp, grass carp, silver carp, even small spotted fish. Big or small, it doesn’t matter. The cooking method is simple too—just toss in some red chilies, a piece of ginger, a few cloves of garlic, fry them up, then braise. That’s it. When it’s served, it’s a riot of color, aroma, and flavor. The golden fish, the bright red chilies—just looking at it makes your mouth water. And the taste? Absolutely unforgettable. The fish is crispy and fragrant, the spice is rich and bold, and it’s so delicious you won’t want to stop eating.

　　I think the reason Western Hunan Miao Fish is so beloved is because it’s as deliciously fresh as the breathtaking mountains and waters of the region, as fiercely spicy as the hearty men who eat meat by the fistful and drink from big bowls, and as purely fragrant as the simple, unpretentious women of Western Hunan. It leaves an impression before you even realize it.

　　If you’d like to learn how to make Miao Fish yourself, follow me as we sing a mountain tune and cook together.

　　First, clean the fish, cut it open, slice it into pieces, and marinate with salt for a few minutes to firm up the flesh. Then drain the water. Choose locally grown red mountain chilies (they must be local for an authentic taste), slice them into rings, and julienne the ginger and garlic for later use.

　　Next, heat a pan and add vegetable oil (preferably freshly pressed local oil). Use a relatively generous amount of oil. Once the oil is hot, fry the fish over high heat until it’s crispy and thoroughly cooked (some prefer to pan-fry it slowly over medium heat). Then drain the oil and set the fish aside.

　　Finally, leave a little oil in the pan, add the chili rings, julienned ginger and garlic, a small amount of salt, and stir-fry over medium heat until fragrant. Add the fried fish pieces, soy sauce, and a bowl of water. Braise until the flavors meld and the fish absorbs the seasonings. Cook until the liquid has mostly evaporated, then plate the dish.

　　Of course, if you want to embrace the rough-and-ready style of the locals, just bring the pan straight to the table. No need for ceremony—grab your bowl and chopsticks and dig in. After tasting Western Hunan Miao Fish, why not try making it yourself?