At the table
Separate small pieces of fish and check carefully for bones before eating. Let the fish and garlic cool a little; try the sauce in small amounts before adding more.
Contains fish and may contain bones. The fish, garlic and sauce can be hot and spicy. Ask about the chili bean paste, stock and cooking wine, including soy, wheat and alcohol if relevant to your needs.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Whole single-clove garlic is used in some preparations; seasoning and chili intensity vary.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Garlicky, savory and spicy, with a slight sweet-sour balance.
- Chili heat
- Texture
- Tender fish in a thickened sauce.
- How it’s made
- Fry the whole garlic, cook the chili paste and aromatics, then braise the fish with garlic and stock. Thicken the sauce before serving.
Whole single-clove garlic is used in some preparations; seasoning and chili intensity vary.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
About this regional connection
Sichuan: Associated with Chengdu, Sichuan; related preparations also occur in Chongqing.
Ask if they have it first
请问你们有大蒜鲢鱼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A catfish dish behind an unexpected name
The character 鲢 in this Sichuan dish’s traditional name can suggest silver carp, but the fish is catfish. Whole garlic is a distinctive part of the preparation: it is fried, then braised with the fish in a red sauce flavored with pickled chili and chili broad-bean paste. Other versions use chopped garlic. The sauce may have a light sweet-sour edge, and seasonings vary.