Pickled Fish

Pickled Fish

by Glass doll 9051

4.6 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

5

I wanted to make a basil-boiled fish during the weekend, and I really miss the taste of basil. When I was at home, it was always in front of and behind the house. At that time, I just thought that the basil leaves smelled bad, and then I gradually got used to it. , And feel special fragrance. When I went to the vegetable market to buy vegetables, I basically bought all the ingredients. In the end, I found that I couldn't buy perilla in Dazhou, so I temporarily changed my mind and made sauerkraut fish.
In fact, sauerkraut fish also has a special taste of sauerkraut fish. I like to eat sauerkraut leaves. It is delicious and served with rice.

Ingredients

Pickled Fish

1. Clean the fish, add appropriate amount of salt and starch to catch evenly.

Pickled Fish recipe

2. Clean the chili, garlic, Chinese pepper, etc., cut and serve.

Pickled Fish recipe

3. Disassemble the sauerkraut, rinse with clean water, then cut into sections and put on a plate.

Pickled Fish recipe

4. After all the ingredients are ready, heat oil in a pot and sauté the chili and garlic until fragrant.

Pickled Fish recipe

5. After sauteing, pour in the light soy sauce and sauerkraut and continue to fry until you smell the sauerkraut aroma. Then add boiled water in advance. (Because my pot is relatively small, I changed the soup pot halfway and proceeded to the following steps.) When the water was turned on again, add the fish heads one by one. After boiling for 3-4 minutes, add the fish cubes.

6. The pieces of fish need to be added piece by piece, and slowly removed with a spoon, not too hard, otherwise the fish will break easily. After adding all the pieces of fish, cook for 3-4 minutes until the color changes. Don't cook for too long. One is that the fish will get old easily, and the second will fall apart.

Pickled Fish recipe

7. Finally, we are ready to serve the dishes on the table. You can choose to serve it on a plate or eat it directly in the soup pot. The soup looks a bit muddy, but this is a soup made from fish heads. The umami flavor of the fish and the sourness of sauerkraut, I think it's not bad. It's not good-looking but delicious.

Tips:

1. Just think about the amount of salt. I didn't add any more salt in the middle, because a little bit was added during the pickling, and the sauerkraut was also salty.
2. The fish should not be cooked for too long, or it can easily become a pot of fish porridge. Hehe

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