Fujian Kao Huang Yu

Along Fujian's rugged coastline, yellow croaker has been prized for centuries — its sweet, firm flesh charring perfectly over charcoal. This seaside staple is rubbed with a fragrant paste of ginger, Shaoxing wine, and fermented tofu before grilling, a combination that speaks directly to the Minnan tradition of balancing sea freshness with umami depth.

Serves: 4

Ingredients

• 2 whole yellow croaker (huangyu), about 600g (1.3 lb) each, gutted and scaled
• 3 tbsp (45ml) fermented red tofu (nanru), mashed
• 2 tbsp (30ml) Shaoxing rice wine
• 4 cloves garlic, minced
• 30g (1 oz) fresh ginger, grated
• 2 tbsp (30ml) light soy sauce
• 1 tbsp (15ml) sesame oil
• 1 tsp sugar
• 2 spring onions, cut into sections
• Lime wedges to serve

Instructions

1. Score the fish 3 times diagonally on each side, cutting to the bone to help the marinade penetrate.
2. Mix fermented red tofu, Shaoxing wine, garlic, ginger, soy sauce, sesame oil, and sugar into a smooth paste.
3. Rub the paste all over the fish, inside and out, working it into the scored cuts. Marinate 30 minutes at room temperature.
4. Prepare a charcoal grill for medium-high heat (or preheat a gas grill to medium-high). Oil the grates well.
5. Stuff the cavities with spring onion sections.
6. Grill the fish 6-7 minutes per side, resisting the urge to move them, until the skin is charred and crisp and the flesh flakes easily at the thickest point.
7. Rest 3 minutes before serving with lime wedges.

Cook's Notes: Nanru (southern red fermented tofu) gives the skin its distinctive reddish crust and umami backbone. If unavailable, substitute with a mixture of white miso and a pinch of red food colouring. Dried chilli flakes can be added to the paste for heat.