Mandarin fish from Hongze Lake

Mandarin fish from Hongze Lake

　　Mandarin fish from Hongze Lake, also known as flower crucian carp, mandarin perch, seasonal flower fish, osmanthus fish, Chinese perch, or simply ji fish, is a world-renowned species of high-value freshwater fish. It is considered one of the finest edible freshwater fish and is also referred to as the "freshwater grouper."

　　 Mandarin fish from Hongze Lake live in the lake, where the water quality remains consistently at Class II standards. They feed on other live fish and shrimp—refusing dead prey—and are typical fierce carnivorous fish. The abundant fish and shrimp in Hongze Lake provide them with ample food, resulting in tender, plump, and richly flavored meat that is also low in bones and fat. During the Ming Dynasty, the famous physician Li Shizhen praised it as the “aquatic pig,” likening its taste to that of the prized pufferfish. Others have even compared it to the flesh of a dragon, a celestial delicacy, highlighting just how extraordinary the flavor of Hongze Lake mandarin fish truly is.

　　 Mandarin fish from Hongze Lake are highly nutritious: they are sweet in flavor, neutral in nature, and non-toxic, associated with the spleen and stomach meridians in traditional medicine. They offer tonic benefits such as enriching qi and blood, and benefiting the spleen and stomach. Their flesh is snow-white, tender, delicious, virtually boneless, and rich in protein. The mandarin fish’s pyloric caeca are numerous and clustered, which is why it's also called osmanthus fish. Its aroma is fragrant, and the texture is crisp and tasty—it’s often said that “if there’s mandarin fish on the table, one could even pass up bear’s paw.”

　　 Mandarin fish from Hongze Lake can be prepared in various ways including red-cooked, steamed, fried, stewed, or sautéed, and it’s also a popular choice in Western cuisine. However, locals in Hongze have a special appreciation for steaming, considering it the highest form of respect for a fish. For the deliciously tender mandarin fish from Hongze Lake, steaming is undoubtedly the best cooking method to preserve its exquisite flavor. The whole fish only needs minimal marination, and as it steams amid swirling clouds of vapor infused with ginger and scallions, the fish absorbs their essence while shedding any fishy odor, leaving behind pure umami. Garnished with shredded scallions and red chili peppers like delicate flowers, and seasoned lightly with soy sauce, the dish is then finished with a drizzle of hot oil for a glorious presentation. The entire process feels like a purification ritual—the fish remains intact, yet its flesh becomes as smooth as cream and extraordinarily flavorful. Part the colorful scallion and chili strands, pick up a piece of snow-white fish, dip it in some soy sauce, and enjoy a bite that bursts with umami and lingers on the palate, perfectly preserving the fish’s natural richness. Though the preparation may seem understated, it is precisely this balance that makes it perfect—adding more would overpower the flavor, less would leave it bland. As for deep-fried Hongze Lake mandarin fish, adjustments can be made according to personal taste. First, clean the fish, fillet it while keeping the head and tail intact, drain the flesh, and cut it into diamond shapes. Marinate the pieces with salt, ginger juice, wine, and scallions for about 30 minutes. Then mix eggs with cornstarch to create a batter, coat the fish pieces, sprinkle with sesame seeds, and fry them in oil heated to about 150°C (medium heat) for roughly three minutes before removing. Once the oil temperature rises to around 180°C (high heat), return the fish to the oil and fry until golden brown. Arrange the crispy fish pieces on a plate, flanking them with the separately fried head and tail, and it’s ready to serve.