Mandarin Fish (Gui Yu / Que Yu)
淡水魚で最も美味！？トゲに猛毒を持つ「中国の高級スズキ」
Description
The premium whitefish praised as the 'Queen of Freshwater Fish' in China. Handle with care as dorsal spines carry strong venom. Flesh is snow-white, with very few small bones, bouncy like chicken, and zero freshwater odor. Historically loved by poets and gastronomes.
Classification: Premium Ingredient, Ingredient, Freshwater Fish, Mandarin Fish, Gui Yu, Song Shu Gui Yu, Chou Gui Yu, Exquisite
Shops selling Mandarin Fish (Gui Yu / Que Yu)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Mandarin Fish(Fresh)
Instructions
- [Typical Uses]
- [Squirrel Mandarin Fish]: Jiangsu masterpiece. Deep-fry with fine scores to resemble a squirrel (Song Shu) and drench in sweet-sour sauce.
- [Chou Gui Yu]: Anhui specialty. Fermented for a unique smell before cooking.
- Qing Zheng (Steamed).
Learn more Substitutes, pairings, tips
Key spices
Incredibly elegant and rich umami for a freshwater fish. Has a springy bounce when bitten
Substitutes at Japanese supermarkets
(Substitute with saltwater whitefish like Sea Bass or Grouper)
Pairing
Sweet and Sour Sauce / Pineapple / Soy Sauce / Cilantro
Trivia
As the 'most beautiful and best-tasting fish' in Chinese cuisine, it's a regular main dish for state guest banquets. Placing one on the table instantly elevates the banquet's status.
Eating tips & etiquette
Loved as a harbinger of spring, immortalized in Tang dynasty poems about peach blossoms and fat Mandarin fish.
Allergen
Seafood