Black Rice Flower Carp

Black Rice Flower Carp

　　Black Rice Flower Carp

　　Black Rice Flower Carp, with its entirely dark, shiny body, has prominent bones but no fine bones. The flesh is tender, delicious, and the fish is named for growing strong and plump by feeding on rice flowers in paddy fields. It became widely known during the Qing Dynasty when chosen as an imperial delicacy. It is an excellent upgraded variety of carp.

　　The Black Rice Flower Carp originates from northern Guangxi’s Guilin region. The area’s favorable natural and ecological environment produces Black Rice Flower Carp that are plump and fleshy, with a purplish-black hue tinged with red, round and full bellies, and tender, delicious meat free from muddy or off flavors. It is considered a unique delicacy of Lingnan. Historical records indicate that Guilin’s Black Rice Flower Carp were once designated as an imperial tribute by Emperor Qianlong. The traditional cultivation of Guanyang’s Black Rice Flower Carp takes place in rice paddies, where they primarily feed on double-crop rice flowers, hence also commonly called “Rice Flower Carp.” Their entire body is deep purple and semi-transparent, with visible internal organs, thin skin, and tender meat, combining both gourmet appeal and ornamental value. They have a gentle temperament, are easy to breed, and after being raised in early and late double-crop rice fields as summer fry, they are highly favored by both farmers and consumers. They are the main variety in Guanyang County’s paddy field aquaculture.

　　Cooking Black Rice Flower Carp

　　Ingredients: 12 Black Rice Flower Carp, 10g shredded ginger, 12 whole garlic cloves, 5g chopped scallions, 10g crushed agastache rugosa, 10g shredded green and red chili peppers, 8g fermented black beans, salt and MSG to taste.

　　Method:

　　1. Keep the fish in clean water for 1–2 days to allow them to expel any mud or sand from their stomachs. Wash the other ingredients and prepare them accordingly with proper knife cuts.

　　2. Remove the gallbladder: Use a toothpick or large needle to poke a small hole about 1cm to the right of the fish’s gill, then gently press to squeeze it out.

　　3. Place the carp, from which the gallbladder has been removed, directly into a cold wok with water. Cover and bring to a boil over high heat. Add salt, shredded ginger, whole garlic cloves, and fermented black beans, then simmer over medium heat for 20–30 minutes until the soup turns milky white and the fish is fully cooked. Add shredded green and red chili peppers, MSG, crushed agastache rugosa, and chopped scallions, then simmer briefly before serving.

　　4. Arrange the fish one by one on a serving plate, placing the garlic cloves in the center.

　　Characteristics

　　Beautiful presentation, milky white soup rich in gelatin, tender and fragrant fish meat, and a strong aroma of agastache rugosa.

　　Precautions

　　1. Allow enough time for the fish to purge any mud or sand in clean water; be extremely careful when removing the gallbladder—if it breaks, rinse immediately with water to prevent the entire dish from becoming bitter.

　　2. Do not stir before the liquid comes to a boil, otherwise the fish will become too fishy.

　　3. The stewing time must be just right—too long and the fish will fall apart when eaten; too short and the gelatin from the scales won’t be released.