Name: Pickled Fish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Bighead carp; 100g Sauerkraut; 50g Pickled peppers; 1 teaspoon Oyster sauce; 15g Dried chili; 15g pepper; 2 pieces Green onions; 1 piece ginger; 3 cloves garlic; 1 teaspoon Cooking Wine

Pickled Fish

by Heart clear as water and pale as clouds

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

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 of all sizes. Chongqing chefs have pushed it to the north and south of the motherland. Sauerkraut fish is one of the pioneers of Chongqing cuisine. The sauerkraut fish is tender, the soup is sour and fragrant and delicious, slightly spicy and not greasy, and the fish fillets are tender yellow 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 Fish

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

2. Cut scallion into sections, shred old ginger, slice garlic, cut dried chili into sections, dry pepper in appropriate amount

3. Cut homemade pickled cabbage into sections, and a little red pickled pepper

4. Add rapeseed oil to the wok and heat it up, then sauté the shallots, ginger, garlic, dried chilies, and peppercorns to create a fragrant flavor

5. Add sauerkraut and red pickled peppers and stir fry for 7, 8 minutes

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

7. Add a spoonful of oyster sauce and a spoonful of pepper

8. Put the fish head and fish bones in, boil on high heat, skim off the foam, cook for about 10 minutes, use a colander to put the fish bones, fish heads and sauerkraut into a large bowl first

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

Tips:
1. 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;
2. If you don’t eat spicy food, you don’t need to put pickled peppers and dried chilies.
3. The fish must be fresh and live, and the time should not be left for too long, so that the fish will be tender and delicious;
4. I didn't add salt to this dish, because sauerkraut is very salty, you can adjust the taste of the sauerkraut you bought yourself, and add salt if you don't taste enough.