Foshan Jiujiang Fish Sashimi

Foshan Jiujiang Fish Sashimi

　　 The dish is characterized by being mixed (referred to in Cantonese as "lou") before eating, hence also called "lou yu sheng" (mixed fish sashimi). The current preparation method can be traced back to the late Qing Dynasty. Typically, it uses grass carp as the main ingredient. After purchasing, the fish is kept alive for a month without being fed, allowing it to expel bodily waste and reduce excess fat. Then the fish is slaughtered, bled, and gutted. After that, it cannot be refrigerated and must be prepared and eaten fresh. When served, shredded lemon leaves are placed on top of the fish sashimi, giving it a fragrant aroma upon eating. There can be up to nineteen different accompaniments, including fried rice vermicelli, fried taro strips, fried twisted dough sticks, scallion whites, shredded ginger, shredded radish, shredded chili peppers, bird’s eye chilies, chopped olive seeds, pickled shallots, raw garlic slices, peanuts, sesame seeds, white sugar, white vinegar, peanut oil, salt, and pepper. In winter, the fish is added first followed by the accompaniments and stirred together so that the fish absorbs the flavors of the seasonings. In summer, the accompaniments are mixed first and then the fish is added to preserve its freshness. The order and proportions in which the non-fish accompaniments are added are also very specific. Using two pairs of chopsticks, one starts by mixing the oil, salt, and pepper, then adds ingredients such as scallions and sesame seeds and stirs a few times. Next, more oil, salt, and pepper are added and stirred again, followed by crispy elements like fried rice vermicelli, fried taro strips, and fried twisted dough sticks, stirring once more. When eating, the mixed fish sashimi and accompaniments are picked up together with chopsticks.