凯里酸汤鱼 Kǎilǐ Suāntāng Yú

Name: 凯里酸汤鱼
Total time: 50 min
Yield: 3至4人份
Cuisine: 贵州菜
Ingredients: 稻花鱼（稻田养殖鲤鱼）1条约600克（传统多用稻花鱼，清水江鱼、草鱼、鲶鱼亦可）; 红酸汤 400克（本地小番茄与红辣椒发酵而成）; 白酸汤 200克（米浆发酵，兑入调节酸度）; 猪油 2勺; 姜 15克; 蒜 12克; 小葱 20克; 木姜子 5克（新鲜木姜子，可按口味调整）; 鲜花椒 3克; 鱼香菜（折耳根）15克; 绿豆芽 150克; 白豆腐 200克; 盐 3克; 白胡椒粉 1克; 料酒 1勺（约15毫升）; 木姜子油 1小勺; 烤辣椒粉 15克（配蘸水用）

一坛自然发酵的酸汤，把黔东南的鲜味吊得又酸又野

贵州菜 · 50分钟 · 3至4人份 · 中等 · 酸辣鲜香

用料

稻花鱼（稻田养殖鲤鱼）1条约600克（传统多用稻花鱼，清水江鱼、草鱼、鲶鱼亦可）
红酸汤 400克（本地小番茄与红辣椒发酵而成）
白酸汤 200克（米浆发酵，兑入调节酸度）
猪油 2勺
姜 15克
蒜 12克
小葱 20克
木姜子 5克（新鲜木姜子，可按口味调整）
鲜花椒 3克
鱼香菜（折耳根）15克
绿豆芽 150克
白豆腐 200克
盐 3克
白胡椒粉 1克
料酒 1勺（约15毫升）
木姜子油 1小勺
烤辣椒粉 15克（配蘸水用）

做法

活鱼刮净鳞片、去内脏与鳃，洗净血水；从背部斜刀剁成5段，控干表面水分。
锅置中火，下猪油烧至微微冒烟，爆香姜片、蒜片与葱段，约1分钟出香。
倒入红酸汤与白酸汤，调入盐、白胡椒粉和料酒，大火烧开后转中火煮2分钟，让发酵的酸香彻底散开。
先铺绿豆芽与豆腐块垫底，再把鱼段逐块放入汤中，转中火煮约10分钟，中途不要频繁翻搅以免鱼块碎裂。
加木姜子、鲜花椒与鱼香菜，再煮3分钟至断生入味，关火滴入木姜子油。
连汤带鱼盛入汤锅保持滚烫，另配烤辣椒粉、蒜末、葱花、木姜子油调成的蘸水。

小贴士

鱼要现杀现做，久煮则汤酸得发闷、鱼肉发柴；煮到刚断生即关火最嫩。
酸度靠白酸汤调节，先空口尝汤再决定补多少，别用醋去救，醋是死酸、发酵酸是活的。
木姜子油起锅前才滴，下锅早则香气挥发殆尽；蘸水里的木姜子油才是这道菜最亮的一笔。
传统多做白酸汤与红酸汤兑底，若只用红酸汤则酸味更直接；正宗摊点必用发酵足时的酸汤。

这道菜的故事苗族先民在缺盐的深山里学会了用自然发酵的米汤与小番茄调味，以酸代盐，这套活计后来成了黔东南的看家本事。凯里酸汤鱼制作技艺在2021年被列入第五批国家级非物质文化遗产代表性项目名录，如今它是贵州递给外人最有名的一张名片。

标签：酸辣汤菜鱼国家级非遗贵州十大名菜

English version

Kaili Sour Soup Fish

A pot of naturally fermented sour broth that turns out the wild, bright flavour of southeast Guizhou.

50 min · 3-4 · Medium · Sour, spicy & savoury

Ingredients

1 paddy-field carp (about 600 g) — traditional; catfish, grass carp or silver carp also work
400 g red sour soup (fermented local small tomatoes and red chillies)
200 g white sour soup (fermented rice slurry, used to tune the acidity)
2 tbsp lard
15 g ginger
12 g garlic
20 g spring onion
5 g fresh litsea cubeba, adjusted to taste
3 g fresh Sichuan pepper
15 g fish mint (houttuynia)
150 g mung bean sprouts
200 g white tofu
3 g salt
1 g white pepper
1 tbsp cooking wine (about 15 ml)
1 tsp litsea cubeba oil
15 g roasted chilli powder, for the dipping sauce

Steps

Scale and gut the fish, rinse away the blood, then chop it crosswise into 5 pieces from the back and pat dry.
Over medium heat, melt the lard and fry the ginger, garlic and spring onion for about 1 minute until fragrant.
Pour in both sour soups, season with salt, white pepper and wine, bring to a boil, then simmer 2 minutes to open up the fermented aroma.
Lay the bean sprouts and tofu in the pot first, then slide in the fish pieces and simmer over medium heat for about 10 minutes, turning as little as possible so the fish holds together.
Add the litsea cubeba, fresh Sichuan pepper and fish mint, cook 3 minutes more, then turn off the heat and drizzle in the litsea oil.
Serve in a hot pot with the broth still bubbling, alongside a dipping sauce of roasted chilli powder, garlic, spring onion and litsea oil.

Tips

Cook the fish only to just-done; any longer turns the broth flat and the flesh stringy.
Tune the sourness with the white sour soup, tasting the broth before adding more — never rescue it with vinegar, which is a dead sourness compared to live fermentation.
Add the litsea cubeba oil right at the end so its aroma does not evaporate; the oil in the dipping sauce is what makes the dish sing.
Traditional versions blend red and white sour soup; using red alone gives a more direct, punchier sourness. Good shops always use genuinely fermented soup.

BackgroundMiao ancestors working in salt-scarce mountains learned to ferment rice slurry and small tomatoes as a substitute for salt. The Kaili Sour Soup Fish technique was inscribed on China's fifth national intangible cultural heritage list in 2021, and it is now Guizhou's most famous culinary calling card.

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