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Run-style Stinky Mandarin Fish

groups3 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 15 minsscheduleTotal: 25 minsoutdoor_grillBraisedlocal_fire_departmentMedium
Allergens:warningFishwarningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

15 Steps Total
01
Preparation
00:00:57
warningStay safe

Be careful with the knife when scoring the fish and keep fingers away from the blade. Wash hands thoroughly after handling raw fish to avoid cross-contamination.

  • Place 1 cleaned mandarin fish flat on the cutting board.
  • Make diagonal slashes across both sides of the fish, spaced about 2 cm apart, cut deep down to the bone.
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Watch out

Hold the fish firmly while scoring. Cut deep enough to touch the bone, but do not slice through the meat, otherwise the fish will break during frying.

Ingredients:Mandarin fish
Tools:kitchen knifecutting board
02
Preparation
00:01:15
  • Take 5g MSG and 5g ground white pepper.
  • Sprinkle evenly inside the fish cavity and into all the scored cuts, rub thoroughly by hand.
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Watch out

Make sure to rub MSG and pepper deep into the cuts and cavity, otherwise the fish won't be seasoned evenly.

Ingredients:Mandarin fishMSG (5 g)Pepper powder (5 g)
Tools:mixing bowl
03
Waiting Time
00:02:35
  • Put on disposable gloves.
  • Take 4 pieces of stinky tofu, mash them over the fish, and rub thoroughly over the body, into the cuts, and inside the cavity.
  • Once evenly coated, place fish in a bowl and let marinate for about 10 minutes.
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Watch out

Stinky tofu already contains enough salt, do not add extra salt, otherwise the fish will become overly salty and lose its fresh taste.

Ingredients:Mandarin fishStinky tofu (4 piece)
Tools:gloves
04
Preparation
00:03:23
  • Wash and stack 50g perilla leaves, then cut into thin strips.
  • Put 50g pickled red chilis and 30g pickled ginger into a mini food processor and blend into coarse paste.
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Watch out

Pulse pickled chilis and ginger into coarse texture

do not blend into thin puree

Ingredients:Perilla leaves (50 g)Pickled chili (50 g)pickled ginger (30 g)
Tools:food processor
05
Preparation
00:03:56
  • Dice 30g scallion white into small bits.
  • Mince 30g fresh ginger and 40g garlic finely.
  • Slice 15g bird's eye chili into thin rings, chop 10g green scallion into scallion rings for garnish.
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Watch out

Mince scallion, ginger, and garlic very finely so large pieces do not overpower the flavor of the fish.

Ingredients:scallion (30 g)ginger (30 g)Garlic (40 g)fresh red bird's eye chili (15 g)Green Scallion (10 g)
Tools:kitchen knife
06
Preparation
00:05:30
  • Remove the marinated fish.
  • Use paper towels to gently wipe off excess heavy stinky tofu residue from the skin, leaving the skin slightly dry.
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Watch out

Never rinse the fish with water, otherwise the savory stinky flavor will be completely washed away.

Ingredients:Mandarin fish
Tools:paper towels
07
Preparation
00:05:43
  • Place the wiped fish on a large plate.
  • Dust 30g wheat flour evenly over both sides of the fish skin and cuts, gently pat off extra flour.
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Watch out

Apply only a thin layer of flour to help protect the skin and prevent it from sticking to the pan.

Ingredients:Mandarin fishall-purpose flour (30 g)
Tools:large plate
08
Active Cooking
00:06:01
warningStay safe

Watch out for splashing oil when frying spices. Be careful when scooping out hot spices with a strainer.

  • Heat wok and pour in 300ml cooking oil.
  • Add 10g Sichuan peppercorns and 5g star anise.
  • Fry over medium heat for 2-3 minutes until darkened and fragrant, then strain out and discard spices.
local_fire_departmentMedium heat, about 2 to 3 minutes
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Watch out

Make sure to strain out all spice particles completely so no black bits burn later.

Ingredients:Cooking oil (300 ml)Sichuan peppercorn (10 g)star anise (5 g)
Tools:wokskimmer strainer
09
Active Cooking
00:06:55
warningStay safe

Hot oil splatters easily when inserting the fish; step slightly back. Be steady when ladling hot oil over the fish head.

  • Carefully slide the dusted fish into the hot spice oil along the side of the wok.
  • Fry over high heat, tilt the wok and ladle hot oil repeatedly over the head and tail.
  • Once one side is set and light golden, carefully flip and fry both sides until golden and crispy (about 3-4 minutes).
  • Remove fish and drain; pour out most of the oil, leaving about 30ml in the wok.
local_fire_departmentHigh heat, about 3 to 4 minutes
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Watch out

Do not flip the fish immediately after placing it in the pan

wait until the bottom skin is set and golden, otherwise the skin will tear

Ingredients:Mandarin fish
Tools:wokladle
10
Active Cooking
00:08:06
  • Keep 30ml leftover oil in wok over medium heat.
  • Add blended pickled chili and ginger, stir-fry until red oil emerges and sour aroma develops.
  • Add 20g fermented black beans in oil and stir well.
  • Add diced scallion, minced ginger, and garlic, stir-fry until fragrant.
  • Add most of the perilla leaves (reserve a little), stir-fry quickly until aromatic.
local_fire_departmentMedium heat, about 1 to 2 minutes
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Watch out

Stir-fry perilla leaves quickly to release fragrance

overcooking will darken them and lose fresh aroma

Ingredients:Yongchuan fermented black beans (20 g)
Tools:wokspatula
11
Active Cooking
00:08:36
  • Pour 500ml boiling water into the wok with the fried aromatics and bring to a boil over high heat.
  • Add 10g white sugar and 10ml dark soy sauce for color.
  • Pour in 30ml stinky tofu brine and stir well to form a rich reddish sauce.
local_fire_departmentHigh heat, about 1 to 2 minutes
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Watch out

When pouring in boiling water, beware of large amounts of steam rushing toward the face

the stinky tofu marinade is the key to the flavor and cannot be omitted

Ingredients:water (500 ml)sugar (10 g)dark soy sauce (10 ml)Stinky tofu brine (30 ml)
Tools:wok
12
Active Cooking
00:09:10
  • Gently place the pan-fried mandarin fish back into the boiling red broth
  • Turn to medium-low heat and continuously ladle the boiling broth over the fish
  • Drizzle in 15 milliliters of red oil to enhance color and aroma, and continue to slow-braise for about 5-6 minutes until the fish is fully cooked and has absorbed the flavor of the broth
local_fire_departmentMedium-low heat, about 5 to 6 minutes
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Watch out

Do not cover the lid while braising

ladling broth in an open wok lets the fish absorb flavor without crushing the fish

Ingredients:Mandarin fishchili oil (15 ml)
Tools:wokladle
13
Active Cooking
00:10:40
  • Line the bottom of a serving platter with fresh green perilla leaves.
  • Use a large skimmer and spatula to support the cooked fish, carefully transfer it onto the leaves.
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Watch out

Support the fish with both a skimmer and spatula to prevent the tender fish from breaking.

Ingredients:Mandarin fish
Tools:serving platterskimmer strainer
14
Active Cooking
00:10:45
  • Strain out all leftover aromatics and perilla solids with a skimmer and discard.
  • Keep the pure broth in the wok and reduce over high heat.
  • Add 10ml sesame oil and 10ml light soy sauce for flavor.
  • Slowly pour in 20ml cornstarch slurry to thicken until the sauce becomes glossy, rich, and coats the spoon.
local_fire_departmentHigh heat, about 2 to 3 minutes
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Watch out

Pour the cornstarch slurry slowly while stirring continuously to prevent lumps from forming.

Ingredients:sesame oil (10 ml)light soy sauce (10 ml)cornstarch slurry (20 ml)
Tools:wokskimmer strainer
15
Active Cooking
00:11:27
  • Ladle up the thick, glossy red sauce and evenly drizzle it all over the mandarin fish on the plate
  • Evenly sprinkle the chopped bird's eye chili rings and scallions over the fish, and it is ready to serve
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Watch out

Make sure to ladle sauce into all scored cuts so the fish meat absorbs full flavor.

Ingredients:Mandarin fish
Tools:ladle

groceryAll Ingredients

Mandarin fish1 piece
MSG5 g
Pepper powder5 g
Stinky tofu4 piece
Perilla leaves50 g
Pickled chili50 g
pickled ginger30 g
scallion30 g
ginger30 g
Garlic40 g
fresh red bird's eye chili15 g
Green Scallion10 g
all-purpose flour30 g
Cooking oil300 ml
Sichuan peppercorn10 g
star anise5 g
Yongchuan fermented black beans20 g
water500 ml
sugar10 g
dark soy sauce10 ml
Stinky tofu brine30 ml
chili oil15 ml
sesame oil10 ml
light soy sauce10 ml
cornstarch slurry20 ml

blenderAll Tools Needed

cutting boardkitchen knifemixing bowlglovesfood processorpaper towelslarge platewokskimmer strainerladlespatulaserving platter