Anhui-style Fermented Fish Rice

Ingredients

In this adaptation of Funazushi from Japanese cuisine to Anhui cuisine, the fermented fish is used in a different way. Instead of preserving the fish in salt and rice, Anhui-style Fermented Fish Rice incorporates the fermented fish directly into the rice dish, infusing it with its unique tangy flavor. Additionally, the spices and vegetables used in Anhui cuisine are introduced to enhance the dish's taste and texture, creating a distinct Anhui-style dish. We alse have the original recipe for Funazushi, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 cup (200g) fermented fish, diced 1 cup (200g) fermented fish, diced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch piece ginger, grated 1-inch piece ginger, grated
• 2 dried chili peppers, chopped 2 dried chili peppers, chopped
• 1 star anise 1 star anise
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 1 cup bamboo shoots, sliced 1 cup bamboo shoots, sliced
• 1 cup mushrooms, sliced 1 cup mushrooms, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 10g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice thoroughly and cook it according to the package instructions.
2. 2.
   In a large pan, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion, minced garlic, grated ginger, dried chili peppers, star anise, and Sichuan peppercorns to the pan. Sauté until the onions are translucent and the spices are fragrant.
4. 4.
   Add the diced fermented fish to the pan and cook for a few minutes until it starts to release its flavors.
5. 5.
   Stir in the sliced bamboo shoots and mushrooms, and cook for another 3-4 minutes until they are tender.
6. 6.
   Add the cooked rice to the pan and mix well with the other ingredients.
7. 7.
   Drizzle soy sauce and rice vinegar over the rice, and season with salt to taste. Stir everything together until well combined.
8. 8.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
9. 9.
   Remove the star anise from the rice before serving.
10. 10.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Fermented fish — Make sure to dice the fermented fish into small pieces to evenly distribute its flavor throughout the rice.

Tips & Tricks

• If you prefer a spicier dish, you can increase the amount of dried chili peppers or add a pinch of chili flakes.
• Feel free to add other vegetables of your choice, such as bell peppers or snow peas, to add more variety and color to the dish.
• For an extra burst of freshness, squeeze some lime juice over the rice before serving.
• If you can't find fermented fish, you can substitute it with fermented tofu for a similar tangy flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Anhui-style Fermented Fish Rice as a main course accompanied by a simple cucumber salad or pickled vegetables. The tangy and savory flavors of the rice pair well with the refreshing crunch of the salad.

Presentation advice

To enhance the presentation of the dish, garnish the rice with a sprinkle of toasted sesame seeds and a few slices of red chili peppers. This will add a pop of color and a touch of heat to the dish.