Pickled Fish

Name: Pickled Fish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Fathead fish; 100g Sauerkraut; 2 tablespoons Cooking Wine; 2 tablespoons pepper; 2 pieces Green onions; 15g Dried chili; 1 tablespoon salt; 4 cloves garlic; 1 piece ginger; 1 tablespoon Oyster sauce; 50g Pickled red pepper

by Heart clear as water and pale as clouds

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The sauerkraut fish is tender, the soup is sour and fragrant and delicious, slightly spicy and not greasy, and the fish fillets are tender yellow and smooth. Don’t be afraid if you don’t have sauerkraut at home. Now there are sauerkraut packages that make sauerkraut fish on the market, which is very convenient, but I still like to use the sauerkraut made by my wife.
Legend has it that sauerkraut fish started from the Jiangcun fishing boat in Jiangjin, Chongqing. According to legend, the fisherman sells the big fish he caught, and often exchanges the leftover fish with the farmhouse on the riverside for sauerkraut. The fisherman cooks sauerkraut and fresh fish in a pot. Unexpectedly, the taste of the soup is really delicious. The shop will transplant it to serve diners traveling from the north to the south. Sauerkraut fish was popular in the early 1990s and has its place in restaurants of all sizes. Chongqing chefs have pushed it to the north and south of the motherland. Sauerkraut fish is one of the pioneers of Chongqing cuisine.

Pickled Fish

1. One fat head fish, slaughter and clean, put the sliced fish fillets in a large bowl, add a little salt, pepper, ginger, cooking wine to taste evenly

2. Cut scallion into sections, shred old ginger, slice garlic, cut dried chili into sections, dry pepper in appropriate amount

3. Cut homemade pickled cabbage into sections, and a little red pickled pepper

4. Add rapeseed oil to the wok and heat it up, then sauté the shallots, ginger garlic, dried chili, and peppercorns for a fragrant flavor

5. Add sauerkraut and red pickled peppers and stir fry for 7, 8 minutes

6. Add some boiling water or bone broth and cook for 5 minutes

7. Add 1 spoon of oyster sauce, 1 spoon of pepper

8. Put the fish head and fish bones in, boil on high heat, skim off the foam, cook for about 10 minutes, use a colander to put the fish bones, fish heads and sauerkraut into a large bowl first

9. Turn to low heat, put the fish fillets into the pot, turn on medium heat, and see that the fish fillets are white. After the soup is slightly boiling, you can carefully pour the soup and fish fillets into the pot.

Tips:
1. Fish fillets are fragile, so be careful when you put them in the soup. Use chopsticks to spread them lightly. Don't stir fry too hard. The fish fillets can change color after cooking. Do not cook for a long time, otherwise the taste will not be good;
2. If you don’t eat spicy food, you don’t need to put pickled peppers and dried chilies.
3. The fish must be fresh and live, and the time should not be left for too long, so that the fish will be tender and delicious;
4. I didn't add salt to this dish, because sauerkraut is very salty, you can adjust the taste of the sauerkraut you bought yourself, and add salt if you don't taste enough.