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1
Rub the cleaned whole fish thoroughly with fine salt on all surfaces, inside and out. Place in a non-reactive vessel — ceramic or glass — and keep at a cool room temperature of 15–20 °C for 6–7 days. After 6 days, assess: the fish should smell distinctly pungent but not putrid, and the flesh should feel firm yet yield slightly under pressure. At day 7, structural integrity begins to decline — do not exceed this window.
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2
Remove the fermented fish. Rinse briefly under cold running water and pat dry. The surface will appear slightly tacky. Score the flesh on both sides in two or three places to allow the braise to penetrate.
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3
In a wok or wide braising pan, combine the soy sauce, Shaoxing wine, sugar, and ginger slices with enough water to come one-third up the side of the fish. Bring to a simmer over medium heat, stirring until the sugar has dissolved — the liquid should smell of soy and wine and run a deep amber.
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4
Lay the fish in the simmering braise. Cover and cook over medium-low heat, turning the fish once carefully at the halfway point. Baste repeatedly. The braise is ready when the liquid has reduced to a glossy coating that clings to a spoon and the flesh has taken on a deep reddish-brown colour. This typically takes 20–25 minutes.
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5
Transfer to a serving plate. Spoon the reduced braising liquid over the fish. The cooked flesh should be creamy in texture — distinctly softer and more unctuous than fresh fish — with a deeply savoury aroma that has lost the sharp pungency of the raw fermented state. Serve immediately with steamed rice.