Dali Frozen Fish

Dali Frozen Fish

　　The term “frozen fish” can easily be misunderstood—like those wide-eyed products staring out from supermarket freezers. But when you’re in the Dali Basin between the Cangshan Mountains and Erhai Lake, those two words instantly trigger salivation and exude an unrivaled charm.

　　There’s a local saying in Dali: “Eat frozen fish, bask your belly in the sun.” Though it’s a cold dish, it’s typically eaten from late autumn to early March, so you enjoy it while soaking up the warm sunlight. The Bai people love this delicacy, often preparing it after autumn and serving it to guests.

　　At first glance, frozen fish might seem similar to pickles—an invention from a time of relative material scarcity, where people used low temperatures to creatively enhance food. Strictly speaking, frozen fish isn’t a standalone dish but rather a variation of Dali’s spicy and sour fish. In short, it involves using carp or crucian carp, prepared much like spicy and sour fish, then served in a large bowl and left to naturally freeze overnight, completing its transformation.

　　But a better approach is to skip ingredients like tofu, as frozen fish is all about savoring the fish and the gelatinous frozen broth—adding too many extras would be overkill. However, seasonings should be generous to enhance the flavor. Prepare carp (cut into small chunks) or crucian carp by cleaning and slaughtering them. In a pot, add water, the fish, salt, vinegar (skip if using sour papaya broth), soy sauce, chili powder, Sichuan pepper powder, garlic, and ginger—just like making spicy and sour fish. Cook until the broth thickens, then add MSG, remove from heat, and transfer to a large bowl to cool.

　　Compared to regular spicy and sour fish, the slight difference lies in the broth. Traditional spicy and sour fish emphasizes a small amount of broth, heavy salt, and bold spiciness, whereas frozen fish requires a more generous broth. “Ice is made of water”—without enough broth, frozen fish would be nothing but a mirage.

　　This is the true essence of frozen fish: it’s not just about the fish, but the seasonings enveloped in the icy broth. The joy of frozen fish lies in the frozen gel that cradles the fish.