At the table
Take small pieces with chopsticks, separate flesh from skin and bones as preferred, and check each bite. Leave hard head/frame bones on a side plate. Eat with separately ordered rice if desired.
Ask how much chili is used and whether head/frame are included. Contains fish and soy; soy sauce and rice wine may contain wheat. Do not assume the fried bones are edible.
Other versions use garlic, stock, sugar or different oil. Here the flavor is savory and chili-tangy, without added sugar; head/frame accompany the flesh.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Other versions use garlic, stock, sugar or different oil. Here the flavor is savory and chili-tangy, without added sugar; head/frame accompany the flesh.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory, moderately chili-hot, lightly vinegary.
- Chili heat
- Texture
- Tender fish in a clinging glaze; bones remain.
- How it’s made
- Season carp pieces with salt and soy and coat with starch. Fry chopped head/frame and oil-cook the flesh in camellia oil. Stir-fry ginger, scallion and red chili; return fish with rice wine, MSG, soy and water, thicken with vinegar-starch slurry and finish with hot oil.
Other versions use garlic, stock, sugar or different oil. Here the flavor is savory and chili-tangy, without added sugar; head/frame accompany the flesh.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Jiangxi.
About this regional connection
Jiangxi: Local culinary association; not a claim of exclusive origin.
Ask if they have it first
请问你们有赣南小炒鱼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Gannan chili-vinegar fish
Gannan cooks combine a brief oil-cook with a quick aromatic stir-fry and vinegar finish, keeping the flesh tender and the sauce clinging.