Pickled Fish

Name: Pickled Fish
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 800g grass carp; 400g Sauerkraut; 1.5 teaspoons salt; 5g shallot; 5g ginger; 8 cloves garlic; 1 small handful Dried chili; 1 tbsp Cooking Wine; 1/2 tbsp starch; 1/2 teaspoon pepper; 4 tbsp Vegetable oil; Some water; 1 small handful fresh pepper

by Good brothers

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The boiled fish and sauerkraut fish made by my mother are my favorite since I was a kid. I always salivate when I think about it. Fortunately, I learned the crafts by myself and can be self-sufficient! This time I made a spicy version of sauerkraut fish, spicy, sour, and fragrant. It is definitely worth a try!

Pickled Fish

1. The grass carp is made into fish fillets with a blade. Add salt, pepper, cooking wine and starch and mix well

2. Cut sauerkraut into sections, slice ginger and garlic

3. Pour 2 tablespoons of vegetable oil in a pot to heat, add ginger and garlic slices and sauté until fragrant, pour in sauerkraut and fry until fragrant

4. Add appropriate amount of water to boil, then simmer on medium-low heat for about five or six minutes to let the sauerkraut taste, pour in the fish fillets

5. When the fish fillet changes color, it can be taken from the pot when it is cooked. Prepare dried chili, green pepper, garlic cloves and green onions

6. Pour 2 tablespoons of vegetable oil in a pot to heat, add seasonings (onion, garlic, dried chili and green pepper) to fragrant, pour it on the noodles