Name: Pickled Fish
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Black fish; 1 package Sauerkraut; 1 shallot; 5 slices ginger; 4 cloves garlic; Some salt; 10 Dried red chili; 20 capsules pepper; 1 piece green pepper; 1 teaspoon White pepper; 3 teaspoons starch; 1 piece Egg white; 2 tbsp Vegetable oil; Some water

Pickled Fish

by Yuchi Pink

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

I haven’t eaten sauerkraut fish for a long time. I really thought about it. So today I made sauerkraut fish at home, which is suitable for my family’s taste. Since my husband doesn’t like spicy food, I made it slightly spicy this time. The soup is very fresh and tastes very positive , The fish fillets are very smooth and tender. The fish fillets and sauerkraut are all finished, even the soup is finished, haha, it’s really not a piece of armour. Sauerkraut fish is actually not complicated. I think the most complicated is sliced fish. After the sliced fish is good, everything is so simple. The method is simple and the taste is good. Haha, you can try it too. The taste is according to your own family. The taste is tailor-made, and I feel better than the restaurant.

Pickled Fish

1. Prepare the required ingredients, cut sauerkraut into pieces

2. Remove the head of the fish, tilt the knife and slice off the bones, leaving the net fish meat

3. Rinse the fish with water and wash it clean. The knife is inclined at 40 degrees, and the fish is sliced from the tail, the direction is the blade towards the tail, and the slices are made into fillets

4. Filleted fish fillets, put 1 tablespoon of salt to wash, rinse with water into crystal clear fish fillets

5. The fish fillets are marinated with salt, white pepper, 1 egg white and 3 teaspoons of dried starch

6. Grab and mix evenly with your hands, marinate for 20 minutes

7. Fish head and fish bones are cleaned of blood stains and set aside

8. Blanch the sauerkraut, remove and set aside

9. Cut dried red pepper into small pieces, cut green onions into large pieces, slice ginger, and slice garlic

10. Put oil in the pan, fry the chives, ginger and garlic

11. Add fish head, fish tail, fish bones, fish skin, stir fry

12. Add the sauerkraut and continue to fry for a minute or two

13. Add enough water, bring to a boil on high heat, cook on medium heat for 20 minutes until the fish soup is white, add salt to taste

14. Scoop out fish heads and sauerkraut, etc., and spread them on the bottom of the pot

15. Bring the fish soup to a boil, add the fish fillets a little bit

16. Fillets 7 and 8 are mature, remove them and place them on top of the pot

17. Pour the fish soup

18. Put oil in the pot, put the pepper and chili in the cold oil, and burn it on a low heat, the chili becomes greasy, dry and crisp

19. Remove the pepper and chili and place them on the fish fillets. Sprinkle the green peppers on the fish fillets. The oil will burn and smoke. Just pour on the fish fillets.