Pickled Fish

Name: Pickled Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 strip Big head fish; 1 Sauerkraut; 100g Soy sprouts; 1 piece Cucumber; 5 slices ginger; 4 cloves garlic; Some salt; 1 piece chili; 3 teaspoons starch; 1 piece Egg white; 2 tbsp Vegetable oil; Some water

by Snow ice girl

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Guangdong version of sauerkraut fish.
Many people in Guangdong don't like spicy food, like my family can't find chili condiments at all. This time I only put 1 stalk of Huatian pepper.

Pickled Fish

1. Separate the fish from the bones, and marinate the fish slices with egg white and cornstarch salt for 20 minutes.

2. Prepare a wok, add a small amount of ginger, garlic, and chili to fry until fragrant. Then add the white head and sauerkraut bean sprouts and stir fry. After the soybean sprouts are soft, add enough water, salt and fish bones and cook for 15 minutes on medium heat. Add the cut cucumbers and turn off the heat.

3. Prepare another serving plate. Scoop up all the good dishes and fish bones.

4. Bring the remaining soup to a boil, add the marinated fish fillets, and turn off the heat for about three minutes.

5. Spread the cooked fish slices on top of the vegetables and pour the soup.

6. If you like it, you can sprinkle some chopped green onion and produce it.

Tips:
Many people who make sauerkraut fish ask how to slice the fish, as long as you go to the place where you buy fish and tell him that you are making sauerkraut fish, he will cut it for you.