Binyang Fish Sashimi

Binyang Fish Sashimi

　　The native mud carp and green bamboo fish are the favorites of the people in Binyang. The flesh of the mud carp is crisp and the fish bones are very fine, so when sliced, they don’t affect the texture when eaten. Traditional homemade peanut oil is the secret to Binyang fish sashimi — at least three or four tablespoons must be added when eating the fish sashimi to mask the fishy taste. The aroma of the homemade peanut oil is more fragrant and richer than that of regular peanut oil, giving the dish a smoother and more luscious mouthfeel, which highlights the freshness of the sashimi slices even more vividly.

　　 In some areas of Binyang, a traditional and distinctive way of eating is still preserved. Before serving, the fish slices are first soaked in homemade rice vinegar. After a while, the slices start to turn pale and soften. Locals call this the semi-cooked state. They are then fished out and eaten. The sashimi, wrapped in the aroma of rice vinegar, has a uniquely different flavor. It is said that this rice vinegar is home-brewed, with a distinct rice fragrance. Soaking the fish slices in it can also serve a sterilizing purpose. Although it’s not as refreshingly raw as fully uncooked sashimi, the flavor is rich. But as people nowadays pursue the fresh taste of sashimi, this method has become less common.

　　Additionally, many of the seasonings used in Binyang fish sashimi are locally sourced spices. Lemon leaves are rarely seen in other sashimi dishes, and their strong aroma far surpasses that of cilantro or perilla. There’s also self-made pickled chili, reflecting the sweet, sour, and slightly spicy characteristics of Binyang cuisine. Another unique feature found in Binyang fish sashimi is the inclusion of rice noodles — something not seen elsewhere. The noodles soak up the flavors of the sauce and, when eaten together with the fish slices, offer a distinctive taste.

　　Cooking Method

　　1. Focus on freshwater fish, commonly choosing grass carp or snakehead fish (preferably snakehead). 2. First place the fish on a cutting board and stun it with a knife. Cut open the belly to remove the intestines, then use a spoon to scrape off any blood residue from the abdominal flesh. Make a small slit along the belly and back skin with the tip of a knife, peel off the skin by hand, and remove one side of the fish meat. Discard the internal bones and dry the flesh with a clean white cloth. Repeat the process for the other side of the fish; the bones are not used. Hang the fish meat in a ventilated, cool place to air-dry. Use boiling water to blanch the fish skin to remove scales, then drain and set aside. 3. Take fermented soybean paste, scoop out the beans, drain them, and grind them into powder. Mix with sesame oil and minced galangal to create a sauce. (This enhances the umami and flavor richness.)

　　Wash radish, red pepper, ginger, scallion, celery, and salted radish, and slice them thinly. Drain the radish slices, thinly slice garlic and starfruit, and cut coriander into sections. Arrange them as garnishes. (This both kills bacteria and removes fishy smells, making the dish taste fresher and sweeter.) 4. Slice the air-dried fish meat horizontally into thin slices, arrange them on a bamboo mat, and surround them with chopped fish skin. Sprinkle evenly with cooked sesame seeds and coarse ground pepper. Serve with the prepared sauce and garnishes.