Sichuan, China
Chongqing Grilled Fish
重庆烤鱼
Chongqing grilled fish is cooked whole, then simmered in a tray of chilli oil with vegetables and aromatics for sharing.
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China
Fish Head with Chopped Chillies
剁椒鱼头
A split fish head steamed under a blanket of fermented chopped red chillies, garlic and ginger, with noodles slid underneath at the end.
Fujian, China
Fuzhou Fish Balls
福州鱼丸
Fujian fish balls: bouncy fish paste wrapped around a savoury pork filling, served in clear broth.
China
Pickled Cabbage Fish
酸菜鱼
Fish fillets poached in a sour broth of pickled mustard greens, pickled chilli and garlic, sharp rather than numbing.
Jiangsu, China
Squirrel-Shaped Mandarin Fish
松鼠鳜鱼
A mandarin fish boned, scored into a diamond lattice, deep-fried so the flesh curls into spines, and coated in a bright sweet-and-sour sauce.
Guangdong, China
Steamed Fish with Ginger and Scallion
清蒸鱼
A whole fish steamed briefly, drained, strewn with ginger and spring onion, then hit with smoking oil and light soy.
China
Stinky Mandarin Fish
臭鳜鱼
An Anhui dish of mandarin fish fermented in salt until pungent, then braised with garlic, ginger and chilli into a rich, savoury, surprisingly delicious stew.
Sichuan, China
Water-Boiled Fish
水煮鱼
Sliced white fish poached in a chilli-and-Sichuan-pepper broth over bean sprouts, then buried under dried chillies and doused with smoking hot oil at the table.
China
West Lake Fish in Vinegar Sauce
西湖醋鱼
Grass carp starved for days to clear its muddiness, poached briefly and cloaked in a clear sweet-and-sour vinegar sauce.
China
Yellow River Carp in Sweet and Sour Sauce
糖醋鲤鱼
A whole carp scored, fried until arched, and coated in a sweet-sour sauce of sugar and vinegar thickened to a gloss.