At the table
Serve fish and broth into your own bowl, carefully separating small bones as well as larger head bones. Let hot broth cool before sipping. Rice makes a useful accompaniment.
Contains fish and bones, including fine bones. Soy sauce or fermented black beans may add soy and, depending on the product, wheat. Other seasonings vary; confirm ingredients and cross-contact for allergies. Pale broth alone does not prove that a dish is dairy-free. Eat the fish fully cooked, and take care with hot broth and chillies.
Bighead carp or grass carp may be used, with whole fish, heads or sections depending on the preparation. Pale and redder broths occur; chilli level, soy sauce, fermented black beans and frying oil vary. The name refers to freshly prepared fish, served cooked.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Bighead carp or grass carp may be used, with whole fish, heads or sections depending on the preparation. Pale and redder broths occur; chilli level, soy sauce, fermented black beans and frying oil vary. The name refers to freshly prepared fish, served cooked.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Fresh fish flavour, aromatic perilla, ginger and a clear fresh-chilli bite. The broth is savoury, with the seasoning varying by cook.
- Chili heat
- Texture
- Tender, flaky fish with skin and bones in a lightly rich broth. Fish heads and thicker bone-in sections may be included.
- How it’s made
- The prepared fish is lightly fried before water and seasonings are added. Simmering develops the broth, and perilla finishes the dish. A pale, cloudy broth can form without milk being part of the recipe.
Bighead carp or grass carp may be used, with whole fish, heads or sections depending on the preparation. Pale and redder broths occur; chilli level, soy sauce, fermented black beans and frying oil vary. The name refers to freshly prepared fish, served cooked.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Hunan.
About this regional connection
Hunan: Xiangtan freshwater fish, fried then simmered with perilla and fresh chilli.
Ask if they have it first
请问你们有湘潭水煮活鱼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Fish and perilla on the Xiangtan table
Xiangtan in Hunan has a strong local tradition of cooking freshwater fish. Its shui zhu huo yu pairs fish with fresh chillies and perilla, with home cooks and restaurants making their own versions of the broth.