glutinous rice cake fish

How to Make Ci Ba Yu: A Culinary Guide

Ci Ba Yu, a beloved Chinese delicacy, translates to "sticky pounded fish" and is renowned for its savory, tender texture and preserved richness. This dish, popular in regions like Hubei and Sichuan, involves curing and pressing fish before cooking. Here’s a simple guide to crafting it at home.

Step 1: Prepare the Fish

Choose fresh, firm-fleshed fish like grass carp or crucian carp. Clean and gut it, then cut into 2-3 inch chunks. For preservation, marinate the fish in a mixture of salt (2 tbsp per 500g fish), Sichuan peppercorns, and star anise for 4-6 hours. Rinse lightly and pat dry.

Step 2: Press and Dry

Arrange the fish pieces on a bamboo rack or tray, placing heavy objects (like a cutting board) on top to press them flat. Let them air-dry in a ventilated area for 1-2 days until the surface feels firm. Alternatively, sun-dry for 4-6 hours for a richer flavor.

Step 3: Cook to Perfection

For steaming: Place the pressed fish in a heatproof dish, drizzle with soy sauce, cooking wine, and a pinch of sugar. Steam for 15-20 minutes until tender. For stir-frying: Pan-fry the dried fish until golden, then toss with garlic, chili, and your favorite sauce (e.g., oyster or bean sauce).

Serve hot with steamed rice or as a side dish. Ci Ba Yu keeps well when refrigerated, allowing flavors to deepen over time. Enjoy this hearty, flavorful staple that blends tradition with simple home cooking!