Small Bagrid: Fish Jelly and Fried Versions
Two classic preparations of Jiangnan small fish: winter fish aspic and fried fish for drinking snacks
Ingredients
small bagrid catfish (best mixed with other small fish)
a bunch
banjiang paste (for seasoning and color)
to taste
water-ground chili paste (chili)
to taste
green onion or cilantro leaves (sprinkled before finishing for fragrance)
to taste
salt (for curing)
to taste
Instructions
1
Fish Jelly Method
Clean the mixed small bagrid catfish thoroughly, place in a pot, add the banjiang paste and water-ground chili paste, and cook until the broth is extremely thick and concentrated, until the flesh of the small fish falls off into the broth. Sprinkle with green onion or cilantro leaves just before finishing. Serve one bowl hot and fresh; reserve the rest to set into a fish jelly as it cools.
2
Fried Small Bagrid Method
Salt lightly for about a day, then sun-dry until half-dried, and deep-fry in a style similar to salt-and-pepper preparation. The result is extremely crispy, with both bones and flesh turning soft — an excellent dish to accompany drinks.
