Pickled Fish

Pickled Fish

1.
Remove the head and tail of the black fish, cut the middle part into two, use a knife to cross-cut to remove the fish bones in the middle, and cut the fish meat diagonally into thin fillets. Cut the remaining fish body into pieces, put it in a bowl together with the fish head and tail, and set aside to boil the soup. (When buying black fish, you can also ask the chef from the vegetable farm to help cut the fish fillets. A black fish of about 2 catties has about 400 grams of fish fillets.)

2.
Rinse the fillets with running water so that the fillets are not sticky to the touch.

3.
After washing the fish fillets, drain them and put them in a bowl. Sprinkle 3 tablespoons of salt. Grab them evenly in one direction with your hands. (Be sure to stir in one direction until the fish becomes sticky.)

4.
Separate the egg white and egg yolk, beat the egg white into a bowl, and grasp it with your hands. Continue to add cornstarch and grab it with your hands, so that the fish is covered with cornstarch. (The processed fish fillets can also be used in the refrigerator for a while.)

5.

Pour an appropriate amount of edible oil into the pot, heat it to 60% heat, add the onion, ginger, garlic, dried chili, and wild mountain pepper. Saute over medium-to-low heat, then add the sauerkraut, stir fry for about 2 minutes, set aside.

6. Wash the pot, pour in an appropriate amount of oil, turn to low heat, add the onion and ginger slices until fragrant, then add the fish pieces and fry them over a medium-to-low fire, about 3 minutes. Pour in half a pot of water and boil the fish soup on high heat until the fish soup is milky white.

7.
After the soup is boiled, add the sauerkraut that has just been fried and cook for 2-3 minutes. (You can also add potato flour, enoki mushrooms and other side dishes you like to cook together.)

8.
Use a large bowl to scoop out all the ingredients, leaving only the soup base in the pot.

9.
Wash the pot and pour in an appropriate amount of water. After the water is boiled, add the fish fillets. (The fish fillets should be put into the pot one by one, otherwise they will stick together, and the action must be fast, otherwise the fish fillets placed in the pot first will be easy to get old.)

10.

11.

Cook on medium-high heat for about 2 minutes. Cook until the fish becomes white and slowly rise to the surface. When you see the foam overflowing, quickly remove the fish fillets and soak them in cold water to make the meat of the fish fillets firmer and more tender. (Fish fillets are easy to cook and should not be cooked for too long, otherwise they will be very woody to eat.)

12.
Pour the fish soup into a bowl with sauerkraut, and finally put the fish fillets.

13.
Sprinkle chopped green onion, minced garlic, peppercorns and cumin powder on top, and drizzle with a spoonful of hot oil to inspire the fragrance of the seasoning. (Hot oil is to heat the edible oil directly in the pot until it smokes before use.)

Tips:

TIPS


1/ Snakehead is a freshwater fish and is a common food fish. The meat is tender, with few fish bones, and rich in protein, with high nutritional value. It is a more suitable ingredient for making pickled fish.



2/ Pickled cabbage fish can be added as side dishes according to personal preference. Potato flour, old tofu, enoki mushroom, etc. are all good choices.