Pickled Chili Sauerkraut Fish

Name: Pickled Chili Sauerkraut Fish
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Fathead fish; 200g Sauerkraut; 1 tablespoon Oyster sauce; 1 tablespoon salt; 30g Red pickled peppers; 1 piece ginger; 5 cloves garlic; 1 Green onions; 5g pepper; 15ml Cooking Wine; 100g Vegetable oil; Some water

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Legend has it that sauerkraut fish started from the Jiangcun fishing boat in Jiangjin, Chongqing. According to legend, the fisherman sells the big fish he caught, and often exchanges the leftover fish with the farmhouse on the riverside for sauerkraut. The fisherman cooks sauerkraut and fresh fish in a pot. Unexpectedly, the taste of the soup is really delicious. The shop will transplant it to serve diners traveling from the north to the south. Sauerkraut fish was popular in the early 1990s and has its place in restaurants large and small. Chongqing chefs have pushed it to the north and south of the motherland. Sauerkraut fish is one of the pioneers of Chongqing cuisine. The meat of pickled fish is tender and the soup is sour. Fragrant and delicious, slightly spicy and not greasy, the fish fillets are tender and yellowish and smooth. Don’t be afraid if you don’t have sauerkraut at home. Now there are sauerkraut packages that make sauerkraut fish on the market, which is very convenient.

Pickled Chili Sauerkraut Fish

1. A tail of fresh fish, slaughtered and cleaned, put the sliced fish fillets in a large bowl, add a little salt, pepper, ginger, cooking wine to taste

2. Wash the homemade pickled cabbage and drain the water

3. A little red pickled pepper

4. A little dried pepper

5. Slice garlic

6. Cut scallions into sections

7. Put the right amount of vegetable oil in the pot

8. Put the sauerkraut in the pan and stir-fry for 4-6 minutes to get the flavor out

9. After adding red pickled peppers, sauté ginger and garlic to create a fragrant flavor

10. Add some boiling water or bone broth and cook for 5 minutes

11. Put the fish head and bones in, boil on high heat, skim the foam, cook for about 5 minutes, add oyster sauce

12. After turning to low heat, put the fish fillets into the pot, turn on medium heat, and see that the fish fillets turn white. After the soup is boiling, you can carefully pour the soup and fish fillets into the pot

13. Add appropriate amount of oil to the wok, add warm oil to dried pepper, and fry until it becomes crispy

14. Pour it on the surface of the prepared sauerkraut fish while it is hot

Tips:
1. Whether the last step is to add oil or not, in fact, you can also do it according to your own preference, and you can skip this step if you like a light taste;
2. Fish fillets are fragile, so be careful when you put them in the soup. Use chopsticks to spread them lightly. Don't stir fry too hard. The fish fillets can change color after cooking. Do not cook for a long time, otherwise the taste will not be good.