Roasted Field Fish

Roasted Field Fish

　　Every autumn harvest season, the Miao people gather on the hillsides for a unique roasted field carp feast to celebrate the bountiful harvest and the end of the farming season. When harvesting the rice, they usually leave the deepest paddies—where the most fish are found—for last. On that day, they invite family and friends, bring fine liquor, steam glutinous rice, and head together to that particular paddy to cut the rice stalks. The girls enter the field to harvest the rice, while the young men wade in to catch fish, creating an exceptionally lively atmosphere. Once the harvest is done, several bonfires are lit on the nearby hillside. Whole fish are skewered on branches or bamboo sticks, arranged in a row, and slowly grilled over the fire.

　　When the field carp is roasted to a golden brown and fills the air with a rich aroma, it’s considered done. Then, several small field fish are mashed and mixed with roasted dried chili peppers, ant lettuce, wild dryland vegetables, salt, and other seasonings to make a uniquely flavorful Miao-style fish sauce. When eating, dip the fish in the sauce—the taste is fragrant, the fish tender, rich, and delicious. This is when everyone can drink heartily, often continuing until the sun begins to set before heading home, leaving behind laughter and cheerful chatter along the way.