World Flavors Cookbook

Xian Yu (Salt-Cured Fish)

Name: Xian Yu (Salt-Cured Fish)
Cook time: 15 min
Cuisine: Ancient World
Ingredients: whole small fish or fish fillets, coarse salt, optional: rice wine, Sichuan pepper, dried ginger

Fresh fish heavily salted and air-dried for months — the preservation technique described in the Zhou Li and Qimin Yaoshu as the most important way to store fish in ancient China.

Cuisine: Ancient World

Ingredients

whole small fish or fish fillets, coarse salt, optional: rice wine, Sichuan pepper, dried ginger

Instructions

Clean fish thoroughly. Rub inside and out with coarse salt (use approximately 20% of fish weight in salt). Add optional spices. Layer in a ceramic crock. Cover tightly. Leave in a cool, dark place 1-3 months. Rinse briefly before using. Steam or pan-fry with ginger and scallions. Serve over rice.