Binchuan Haishao Fish

Binchuan Haishao Fish

　　Haishao Fish originates from Haishao in Binchuan, Dali (Haishao is both a place name and the name of a reservoir, located in present-day Qiaodian Town, Binchuan). It is made using local water sources and local fish (primarily silver carp), crafted with exquisite techniques, resulting in a delicious and fragrant taste. Haishao Lake in Binchuan County, Dali Prefecture, is abundant in white-scaled fish, which has tender meat and an exceptionally good texture. Many guests travel from far and wide just to try Haishao Fish. There are two flavors of Haishao Fish: one is spicy and sour, the other is clear broth. The spicy and sour version has a dark red broth with a rich and palatable flavor; the clear broth version has a milky white color, offering a fresh and delicious taste. During preparation, it's important to control the heat properly—both versions start with boiling over high heat and are finished over medium heat. Another key point is that the fish must be fresh, prepared and cooked immediately after being caught. If the fish is killed too long in advance, the meat becomes slack, and the dish won't achieve the best results.

　　 Main ingredient: 2000g white-scaled fish

　　 Ingredients: 40g roasted dried chili peppers, salt, monosodium glutamate (MSG), Sichuan peppercorns, ground pepper, raw rapeseed oil, garlic bulbs, green garlic sprouts, scallions, ginger, coriander, tsao-ko powder, dried chili powder, sesame seeds, vinegar, soy sauce, white sugar, brown sugar, Sichuan pepper oil, and chili oil—as needed

　　 Preparation method:

　　 1. Clean and scrape the silver carp, then cut it into chunks and divide into two portions. Grind the roasted dried chili peppers into powder. Slice part of the garlic, and mince the rest. Chop the roots of the scallions into small sections, and slice the rest into scallion greens. Slice the ginger, chop the green garlic sprouts into small sections, dice the coriander, and toast the sesame seeds until fragrant.

　　 2. Prepare the dipping sauce for the clear broth fish by mixing salt, MSG, vinegar, soy sauce, roasted dried chili powder, sesame seeds, minced garlic, scallion greens, Sichuan pepper oil, chili oil, white sugar, and coriander.

　　 3. Spicy and sour fish preparation: Heat raw rapeseed oil in a clean wok over high heat. Add half of the fish and lightly sear. Then add salt, Sichuan peppercorns, tsao-ko powder, dried chili powder, roasted dried chili powder, vinegar, soy sauce, sliced garlic, ginger slices, brown sugar, water, and green garlic sprouts. Cover with a lid and bring to a boil over high heat, then simmer over medium heat for 20 minutes. Remove the lid, add scallion sections and coriander, sprinkle with an appropriate amount of MSG, then serve in a soup bowl.

　　 4. Clear broth fish preparation: Heat raw rapeseed oil in a clean wok over high heat. Add the other half of the fish and lightly sear. Then add water, salt, Sichuan peppercorns, ground pepper, sliced garlic, ginger slices, green garlic sprouts, and tsao-ko powder. Cover with a lid and bring to a boil over high heat, then simmer over medium heat for 20 minutes. Remove the lid, add chopped scallions and coriander, sprinkle with an appropriate amount of MSG, then serve in a soup bowl.