Wujiang River Fish in Fermented Chili Sauce – Authentic Northern Guizhou Pan-Fried Fish
When hot oil meets a whole fish covered with fermented chili, the sizzling sound fills the air. The red chili and golden fish skin dance together, and the tangy, spicy aroma instantly awakens the senses—this is Wujiang River Fish in Fermented Chili Sauce, a dish that lets you experience the bold way locals eat fish! Gently brush aside the chili to reveal perfectly seared fish skin, pick up a piece drenched in sauce, and taste the tangy freshness—it’s almost like hearing the Wujiang River rush.
1. Origin and History
This dish originated along the Wujiang River in Yuqing, Guizhou. Local fishermen created it spontaneously as a home-style dish. In the 1980s, after the Wujiang Reservoir was built, fresh river fish were combined with homemade fermented chili, creating a bold local flavor. Today, it’s a signature dish at riverside farmhouses.
2. Cultural Significance
Along the Wujiang, this dish represents the hospitality of fishermen. When guests visit, hosts prepare fresh fish on the spot to show respect. The fiery red color symbolizes wishes for abundant catches and prosperity, reflecting the vibrant fishing culture of the region.
3. Ingredients
Wild catfish or carp from the Wujiang River, weighing 1–1.5 kg, are preferred. The soul of the dish is the fermented chili, made with local red chili, garlic, and ginger, naturally fermented for 90 days. Fresh herbs like mint and cilantro add a unique fragrance.
4. Preparation
Make shallow cuts on the fish and marinate with salt and rice wine. Pan-fry the fish until golden on both sides. In a separate pan, sauté the fermented chili, add broth and secret spices to make a rich sauce, then pour the hot sauce over the fish. Garnish with fresh mint.
5. Flavor and Texture
The fish skin is crispy, while the meat stays tender. The tangy, spicy chili hits first, followed by the natural sweetness of the fish, and the mint leaves a refreshing finish. The multi-layered flavors create an unforgettable taste experience.
6. How to Eat
The traditional way is to spoon some fermented chili onto rice, place a piece of fish on top, and eat it all together. Locals enjoy pairing it with a cup of local rice wine to balance the tangy spice.
7. Where to Try
The most authentic flavors are at riverside farmhouses in Yuqing (“Riverside Farmhouse,” 60–100 CNY per person) or “Wujiang Fish Restaurant” (80–120 CNY per person). Ask for a live fish—chefs will catch and cook it right in front of you for maximum freshness.
8. Tourist Tips
The English name is Wujiang River Fish in Fermented Chili Sauce. Watch out for bones and start with the back of the fish. If you can’t handle too much spice, request “less chili.” The leftover sauce can be mixed with noodles or used as a dip for steamed buns—a local favorite.
9. Easy Home Version
At home, use sea bass instead of river fish. Pan-fry until golden. The sauce can be made by combining store-bought fermented chili with tomato paste, soy sauce, and sugar. While it lacks the wild flavor of Wujiang fish, it captures most of the dish’s essence.
Come to the Wujiang River and experience this bold riverside dish! When tangy, spicy sauce meets fresh river fish, and the warmth of the fishermen comes through the food, you’ll understand why this is one of the most memorable flavors along the Wujiang. Let this fiery dish show you the authentic taste of Northern Guizhou!
