Xiangxi stone pot fish (湘西石锅鱼, xiāng xī shí guō yú) is a dramatic and flavorful dish from the Xiangxi mountain region. A whole fish is cut into pieces and simmered in a stone pot that has been heated until blistering hot. The pot is brought to the table still bubbling, with the fish cooking in a spicy, aromatic broth of dried chilies, Sichuan peppercorns, garlic, ginger, and mountain herbs. The stone pot retains heat for a remarkably long time, keeping the broth bubbling throughout the meal. The fish cooks gently in the simmering broth, resulting in tender, flaky meat infused with the bold flavors of the spices. The dish is as much a visual and auditory experience as a culinary one, with the sizzling pot steaming and bubbling as it arrives at the table. It is a specialty of the Xiangxi Tujia and Miao ethnic minority region.
The stone pot (shi guo) is a traditional cooking vessel used by the Tujia and Miao ethnic minorities of the Xiangxi mountain region. These pots are carved from a single piece of dense, heat-retaining stone, typically sourced from local quarries. The stone's remarkable heat retention allows the pot to keep food bubbling for 30 minutes or more after being removed from the heat source. In the mountain villages, stone pots were traditionally heated over open fires and brought directly to the table, serving as both cooking and serving vessel. The use of perilla (zi su) in this dish is another hallmark of Xiangxi cooking. Perilla is a herb that grows wild in the mountains and is used extensively by the Tujia and Miao people. It has a unique flavor that is a cross between mint and basil, with a slightly anise-like quality. In traditional Chinese medicine, perilla is believed to neutralize fish toxins and aid digestion, which is why it is commonly paired with fish. The combination of the stone pot's heat retention, the bold spices, and the aromatic perilla creates a dining experience that is uniquely Xiangxi.
The choice of fish is important for this dish. Grass carp (cao yu) is the traditional choice in Xiangxi, as it is abundant in the region's rivers and lakes. Grass carp has firm, slightly sweet flesh that holds up well to simmering without falling apart. Other good options include common carp (li yu), bighead carp (lian yu), or any firm-fleshed freshwater fish. The fish should be fresh, ideally live, as the quality of the fish directly determines the quality of the broth. The broth becomes a mutual exchange: the fish flavors the broth, and the broth flavors the fish. This is why the dish is often served with the broth in the pot throughout the meal, as each minute of simmering deepens the flavor. Many people consider the broth the best part of the dish, drinking it like a soup after eating the fish.
Ingredients
Grass carp is traditional, but any firm-fleshed fish works. Perilla leaves can be found at Korean and Japanese markets.
- 1 whole grass carp or carp (about 1.2 kg), cleaned and cut into chunks
- 20 dried red chilies
- 1 tbsp Sichuan peppercorns
- 10 garlic cloves, smashed
- 1 inch ginger, sliced
- 3 scallions, white parts
- 2 tbsp doubanjiang (chili bean paste)
- 3 tbsp cooking oil
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing cooking wine
- 1 tbsp sugar
- 1 liter hot water or fish stock
- 50 g fresh perilla leaves (zi su ye)
- 1 tsp sesame oil
- 2 scallions, green parts, chopped for garnish
Step-by-Step Instructions
- Prepare the fish. Have the fish scaled, gutted, and cleaned by your fishmonger. Remove the gills and rinse thoroughly inside and out. Cut the fish into 3 cm chunks, keeping the bones in, as they add flavor to the broth. In a large pot of boiling water with ginger and cooking wine, blanch the fish chunks for 1 minute to remove surface slime and impurities. Drain and set aside. The blanching also helps the fish hold its shape during the simmering. If you are using a stone pot, place it on the stove over low heat to begin warming it gradually. Never heat a stone pot too quickly, or it may crack.
- Build the spicy broth. Heat 3 tablespoons of oil in a regular wok or pot over medium heat. Add the dried chilies and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant. Add the doubanjiang and stir-fry for another 30 seconds until the oil turns red. Add the smashed garlic, ginger, and scallion whites. Stir-fry for 30 seconds until aromatic. Pour in the hot water or fish stock. Add the light soy sauce, dark soy sauce, cooking wine, and sugar. Bring to a boil. This spicy broth is the foundation of the dish, and its flavors will penetrate the fish during simmering.
- Simmer the fish. Add the fish chunks to the boiling broth. Reduce heat to medium and simmer for 15 to 20 minutes. Do not stir too vigorously, as the fish pieces are delicate and may break apart. Gently spoon the broth over the fish occasionally. The fish is done when the meat is opaque and flakes easily when prodded with a chopstick. During simmering, the broth will take on the rich flavor of the fish, creating a mutual exchange of flavors. Skim any foam that rises to the surface.
- Transfer to the stone pot. If using a stone pot, make sure it has been heating on low heat for at least 15 minutes. Carefully transfer the fish and broth to the hot stone pot. The pot should be hot enough that the broth immediately begins bubbling when transferred. If you do not have a stone pot, you can use a clay pot, cast-iron pot, or any heavy pot that retains heat well. The key is that the pot should keep the broth bubbling at the table. Add the perilla leaves to the bubbling broth. Perilla (zi su) is a traditional Xiangxi herb that adds a unique, slightly minty, anise-like flavor that is essential to the authentic taste.
- Garnish and serve at the table. Drizzle with sesame oil and sprinkle with chopped scallion greens. Bring the stone pot to the table while it is still bubbling. The pot will retain heat for 20 to 30 minutes, keeping the broth hot throughout the meal. Serve with steamed rice and side vegetables. To eat, use chopsticks or a spoon to lift fish chunks from the broth, being careful of bones. Ladle the spicy broth into small bowls to drink. The perilla leaves can be eaten and add a refreshing, aromatic note. As you eat, the broth continues to concentrate in flavor, getting richer and more intense. This is a communal dish meant to be shared, with everyone gathering around the steaming, bubbling pot.
- Heat the stone pot gradually. Never place a cold stone pot on high heat, or it will crack.
- Use fresh fish. The quality of the fish determines the quality of the broth.
- Add perilla for authentic flavor. Perilla (zi su) is essential to the traditional Xiangxi taste.
- Do not overcook the fish. Simmer just until the meat flakes easily; overcooked fish will fall apart.
Variations
Every Hunan dish has regional and personal variations. Here are some popular twists on this recipe.
With tofu and vegetables
Add 200 g of firm tofu cubes and 100 g of napa cabbage to the pot during the last 10 minutes. The tofu and cabbage absorb the spicy broth beautifully.
Extra spicy version
Add 1 tablespoon of dried chili flakes and increase the dried chilies to 30 for a truly fiery version. The Xiangxi version is traditionally very spicy.
With rice noodles
After eating the fish, add 200 g of cooked rice noodles to the remaining broth and simmer for 2 minutes. The noodles soak up the concentrated, flavorful broth for a perfect finish.
Nutrition
Estimated values per serving (recipe serves 4). Values are approximate and will vary based on specific ingredients and portion sizes.
| Nutrient | Per serving |
|---|---|
| Calories | 300 kcal |
| Protein | 36 g |
| Total fat | 12 g |
| Saturated fat | 2 g |
| Carbohydrates | 8 g |
| Sodium | 820 mg |
| Sugar | 3 g |
Values are estimates. Fish is an excellent source of lean protein and omega-3 fatty acids.
Frequently Asked Questions
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