Spicy Fish

Spicy Fish

　　Although fish have existed in Qujing as far back as 420 million years ago, it wasn't until after the reform and opening-up that fish became a featured dish truly making its way onto the dining tables of ordinary households.

　　Around 1994, a “Spicy Fish trend” swept out from a small eatery named Longhua Fresh Fish Shop in Zanyi and quickly took over Qujing. For a time, many food service operators scrambled to follow suit, putting up “Spicy Fish” signs to attract trendy diners. Unlike other short-lived fashionable dishes, Spicy Fish has maintained a solid customer base since its debut.

　　Anything that can stand the test of time must have solid management strategies behind it, and the enduring popularity of Spicy Fish in Qujing shows that this cooking style suits local tastes well—perhaps also reflecting the bold and straightforward character of the people on the eastern Yunnan Plateau.

　　How does it reflect that? Let’s take a look at how it’s made.

　　The preferred fish for making Spicy Fish is crucian carp, ideally weighing around two to three taels each. This ensures tender meat and avoids the nuisance of too many fine bones. Even better if the fish roe is still inside—it adds a unique flavor. While quickly cleaning the live small crucian carp and lightly salting them, heat lard in a pan. When it’s about 70–80% hot, add chopped dried chili peppers and stir-fry until fragrant, then add ginger and boiling water. Put the fish in and simmer for several minutes. Before serving, sprinkle in pepper and MSG, with whole sprigs of bright green coriander floating on top. The vibrant red and green colors are strikingly beautiful.

　　But it’s not done yet—you need to simmer the Spicy Fish over low heat and eat it gradually. This allows the flavors of pepper and chili to slowly seep into the fish, creating an indescribably delicious blend of aroma, spice, and freshness. Once all the fish are eaten, use the broth to cook various seasonal vegetables, leaving diners thoroughly satisfied.

　　The essence of Spicy Fish lies in these two words: “spicy” and “hot.” Other seasonings don’t need to be fancy, but the amount of pepper and dried chili must be generous, and neither should the lard be spared. It’s said that Deng Qiaokai, the owner of Longhua Fresh Fish Shop in Zanyi, created this dish by cooking over a hundred pounds of fish himself, refining the recipe through repeated tastings. From its humble beginnings, Longhua Fresh Fish Shop has grown into a well-established, chain-operated flagship restaurant, now bustling with diners.