Name: Pickled Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Sauerkraut; 380g Silver carp fillets; Some Rapeseed oil; Some Scallions; 5 slices ginger; 20 capsules pepper; 4 tsp salt; 3 tsp Corn flour; 1 tsp Sugar; 3 cloves garlic; Some Cooking Wine; a little Chicken Bouillon Powder; 5 Dried chili; 2 tbsp Pixian Doubanjiang

Pickled Fish

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

To be honest, I can’t remember the year salad oil emerged, but what I can remember is: So far, I will say goodbye to those traditional bulk cooking oils, such as soybean oil, rapeseed oil, etc. I eat some vegetables fried in rapeseed oil, the special oily aroma can evoke the taste buds and memories of childhood; it’s not that our sauerkraut fish today is also made of rapeseed oil, it is indeed better than ordinary salad oil A lot of it~~~"

Pickled Fish

1. Prepare the ingredients

2. Wash the sauerkraut, slice it and soak for about 30 minutes

3. Cut the whole silver carp into three bones

4. Cut the fish fillets and put them in the basin

5. Pour 1 teaspoon of salt, 1 teaspoon of sugar, 2 teaspoons of cornstarch and appropriate amount of cooking wine.

6. Then add a little canola oil to seal and marinate for about 20 minutes

7. When the pot is hot, pour in rapeseed oil, sauté a little green onion, ginger and minced garlic

8. Add the soaked sauerkraut and stir fry

9. Stir-fry until the fragrant becomes soft, pour in appropriate amount of water, cook until the sauerkraut is soft and put it into a large bowl

10. Save the soup and add the Pixian bean paste to a boil over high heat

11. Later, slide the fish fillets into the pot one by one

12. Cover and boil over high heat, add 3 teaspoons of salt

13. Sprinkle a little chicken essence and pour it into a bowl of sauerkraut

14. Pour an appropriate amount of rapeseed oil into the pot, sauté the shallots, ginger slices, minced garlic, pepper and dried chili

15. Pour the sauerkraut fish on the fillets while it is hot and it's done

16. Spicy and tender pickled fish on the table

Tips:
1. The salty taste of sauerkraut is heavy, too salty is not healthy, so I like to soak it for a while to soak some of the salty taste;
2. Stir-fry sauerkraut and then boil it for more fragrant and delicious taste;
3. Put some sugar and salad oil when marinating fish fillets, which will make the fish fillets smooth and tender and not easy to fall apart;
4. Because the sauerkraut is soaked and added with Pixian bean paste, you can season it appropriately according to your own taste.