Fermented Fish

Fermented Fish

　　Fermented fish is a delicacy meticulously prepared by the Dong people. The preparation involves cleaning the fish, splitting it open, and removing the internal organs. The fish is then laid flat and coated with a layer of salt. The amount of salt used depends on how long the fish will be preserved — for consumption within the year, the salt accounts for 10–15% of the fish’s weight. In addition, an appropriate amount of cooled sticky rice is mixed with pre-prepared chili powder, minced ginger, minced garlic, cooking wine, and other seasonings. The mixture is then layered into the fermentation vessel, covered, and kept sealed with clean water to ensure the fish remains isolated from air. After fermenting for about a month, the fish is ready to eat. The resulting fermented fish has a tender, reddish flesh that is tangy, fragrant, and balanced with a mix of salty and spicy flavors.