Miao Acidic Fish

Miao Acidic Fish

　　In Miao villages, one of the most common and popular delicacies is sticky rice acidic fish. After the Beginning of Autumn, in the highland and cold regions of the Miao Mountains, fields are full of ripening crops. From drained rice paddies, baskets of plump fish are caught and taken home. The housewives then clean and prepare them, mix them with finely ground sticky rice flour, and pickle them in earthen jars. After a month, they can be taken out and eaten. The sticky rice-pickled acidic fish can be stir-fried, deep-fried, grilled, steamed, or cooked with small red chilies. But it is especially delicious when deep-fried. Sticky rice-pickled acidic fish is a premium and delightful dish served to honored guests by the Miao people.

　　 Legend has it that in ancient times, the chiefs of the Miao people and those of the Hakka people often fought wars. The men in the villages were all drafted to fight. Women stayed home to farm the land and every year would pickle several jars of acidic fish as dried provisions for their husbands to take on their journeys.

　　 Nowadays, the hospitable Miao people regard it as a top-quality dish. Whenever distinguished guests visit, they always take out a bowl of acidic fish from the jar to serve. In the Miao mountain villages, where transportation is inconvenient and the economy is not particularly affluent, acidic fish is an essential dish in every household because it is the only convenient and affordable delicacy to serve honored guests. The aroma of stir-fried acidic fish can waft far and wide. Whenever someone fries acidic fish, the rich scent spreads across half the village, signaling that the family must have important guests. After dinner, everyone will warmly visit each other, partly to enjoy a taste of that family’s acidic fish.

　　 The preparation of Miao acidic fish is quite particular—the fish must be fresh. Live fish are cleaned, gutted, and split open. It is important not to wash away the blood on the fish, as this ensures the pickled fish turns out with a bright red color, delicious taste, and richer aroma. Then salt is sprinkled on, a handful of millet is added, the fish belly is closed, and the fish is placed into a prepared jar. Once all the fish are inside, the jar is sealed, and water is poured along the rim. After a month, the fish is ready to eat. The longer it is stored, the stronger the flavor becomes. Acidic fish stored for two or three years can even be eaten raw—it has a long-lasting, robust taste and offers a uniquely exceptional flavor.