Mushroom Flavored Huazijiang Fish Paste

March 23, 2025 15 Minutes Medium

Nutritional Information

650 kcal
Calories
45g
Protein
25g
Carbohydrates
38g
Fat
Recipe Hot Dishes
Mushroom Flavored Huazijiang Fish Paste

This Stuffed Whole Fish recipe is a show-stopping dish that combines tender fish with a savory pork filling for an unforgettable meal. The fish is marinated with scallions, ginger, garlic, and cooking wine to remove any fishy taste, then stuffed with a fragrant mixture of ground pork, mushrooms, cilantro, and spices. Coated in cornstarch and fried until golden, the fish is then simmered in a rich broth infused with soy sauce, star anise, bay leaves, and cinnamon for deep, aromatic flavor. The result is a crispy yet succulent fish with a juicy, umami-packed filling—perfect for impressing guests or enjoying a special family dinner. Key ingredients like fresh cilantro, dried mushrooms, and a hint of vinegar balance the dish with brightness and depth. Try this recipe for a restaurant-quality meal at home!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

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Clean the internal organs of the fish, do not remove the scales, and rinse with running water.
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After soaking the dried mushrooms, take 6 of them and chop them into small pieces, and chop the cilantro into small pieces for later use. Take 2/3 of the total amount of scallions, ginger, and garlic and chop them into large segments and slices, and chop the remaining into small pieces for later use.
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Marinate the cleaned fish with some scallion segments, ginger slices, garlic slices, and cooking wine for 15 minutes to remove the fishy smell.
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Add scallion ends, ginger ends, garlic ends, mushroom fragments, cilantro ends, egg, a small amount of cornstarch, and salt to the pork filling, and stir until it becomes sticky.
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Stuff the marinated pork filling into the fish belly, use a whole cilantro to tie the fish, prevent the pork filling from coming out, and evenly pat the cornstarch on the surface of the fish.
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Heat enough oil in the pot, when the oil temperature reaches 50% heat, put the fish into the pot and fry until the surface is golden brown, then take it out and set aside.
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Heat a little oil in another pot, when the oil temperature reaches 50% heat, add the remaining scallion segments, ginger slices, and garlic slices.
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When the scallion segments, ginger slices, and garlic slices are stir-fried to bring out the fragrance, put the fried fish into the pot, and pour in hot water, the hot water should just cover the surface of the fish.
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Add soy sauce, cooking wine, sugar, vinegar, salt, star anise, bay leaves, remaining mushrooms, and cinnamon to the pot, and cook until the soup boils.
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Turn to medium-low heat, cover the pot, and stew for 15-20 minutes before serving.
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