At the table
Lift small pieces onto your plate and separate the flesh from bones with chopsticks, a fork or a spoon. Let hot fish and sauce cool before taking a bite. Ask about the chili level before ordering.
Watch for fish bones and hot sauce. This dish contains fish, celery and broad-bean paste; the paste and other seasonings may contain wheat or soy. Beer may be used. Check the full recipe, stock and seasoning labels for your restrictions; do not assume an alcohol-free or allergen-free serving.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Some preparations add beer; neither the recipe nor the dish name guarantees an alcohol-free serving.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory, chili-forward and gingery.
- Chili heat
- Texture
- Tender fish in a seasoned braising sauce.
- How it’s made
- Fry the bean paste, chilies and aromatics, then braise the cut fish in stock; add celery and scallion toward the finish.
Some preparations add beer; neither the recipe nor the dish name guarantees an alcohol-free serving.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
About this regional connection
Sichuan: Associated with Ziyang, Sichuan.
Ask if they have it first
请问你们有苌弘鲶鱼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Ziyang catfish with ginger and chili
This Ziyang specialty brings tender catfish together with young ginger, fresh and pickled chilies, and fermented chili broad-bean paste. Frying the seasonings first gives the braising liquid its red color and aroma; celery and scallion join near the end. Beer may be added during cooking. Ask about the stock and seasonings if you have dietary restrictions.