Spicy Soup with Sesame Sword Fish

Spicy Soup with Sesame Sword Fish

　　The "Sesame Sword Fish" is an extremely rare freshwater fish found only in rivers within Libo and in a stretch of the Hongshui River that runs through Libo for several dozen kilometers. Why it’s found only in Libo remains an unsolved mystery to this day. This fish is scaleless, shaped like a sword with sharp fins, and is named for the sesame-like spots on its body.

　　Libo boasts many famous fish, such as the well-known mandarin fish, the tasty pig-snout fish (scientific name: Coreius guichenoti), the renowned Chinese blunt-snout bream, the flat-mouthed fish (scientific name: Pseudobagrus vachelli) which has plenty of meat and few bones, the transparent glassfish whose internal organs are visible as it swims, and the cave-dwelling rock carp that lives year-round in dark mountain streams untouched by sunlight. Though these fish are well known, none enjoy the fame of the Sesame Sword Fish. Why? Because not only is its flesh tender, abundant, and boneless, it is also highly nutritious, rich in various essential trace elements needed by humans. Regular consumption can beautify the skin, build strength, and prolong life. What’s more, its unique cooking characteristics have made it a favorite among gourmets — it doesn’t fall apart when pan-fried, stays tender even after prolonged cooking, and emits a faint, magical fragrance upon eating that refreshes the spirit and lingers in memory. As the saying goes, “The best delicacies in the world are the spotted dove in the sky, the bamboo rat on the ground, and the Sesame Sword Fish in the water,” and indeed, that’s no exaggeration.

　　Sesame Sword Fish is scarce and hard to catch (it lives in deep waters), making it all the more precious (its price on dining tables in Guangdong and Guangxi is astonishing), and it is considered the finest dish to serve honored guests by locals.

　　Ingredients: 500g Sesame Sword Fish, 50g tomatoes, 5g salt, 5g MSG, 3g cooking wine, 3g pickled chili, 5g each of scallions and ginger.

　　Cooking Method:

　　 1. Clean and prepare the Sesame Sword Fish, then cut it into 3cm-long sections.

　　 2. Slice the pickled chili into 2cm-long pieces.

　　Pour the spicy soup into a pot and bring to a boil. Add the Sesame Sword Fish, and before serving, sprinkle with scallions, MSG, salt, and other seasonings.

　　Features: Delicately tender fish and deliciously flavorful broth.

　　Note: How to make the spicy soup: Combine 5kg tomatoes, 500g old ginger, 250g minced garlic, 1kg small chili peppers, 500g salt, 250g rice wine, and 250g sweet wine in a jar, cover it tightly, and seal the rim with water. After 15 days, it's ready to use. Chop finely before serving.