Pickled Fish

Name: Pickled Fish
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece (about 3 kg weight) grass carp; 450g Sichuan Pickled Cabbage; 1/2 root Green onions; 1 head garlic; 2 pcs Millet spicy; 1 piece ginger; 2s parsley; 1 Chives; 4 Dried red chili; 3g salt; 3g White pepper; 20g starch; Some water; Some oil

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

A fish must be served on the Spring Festival New Year’s Eve dinner, with a head and a tail, which means more than every year. Except for the fish for the New Year's Eve dinner, you can cook the fish for the other meals as you like. Today I will have a pot of pickled fish, watching the excitement and eating happily.

For the fish, I used the most common grass carp. The meat is thick and well sliced, and there are not many spines. Fish meat is rich in high-quality protein and a variety of nutrients, with very little fat content. At Spring Festival family banquets and gatherings, all kinds of meat are definitely indispensable. Don't eat it, be greedy; eat it, you will regret it if you grow meat and be unsure; eating a few more bites of fish will not make people full of "guilt."

I bought sauerkraut from the supermarket. Although I have to "accumulate sauerkraut" every winter in the north, this kind of sauerkraut is not the same as the sauerkraut used for sauerkraut fish. The sauerkraut in the north is marinated with Chinese cabbage. It is not a good choice to make white meat sauerkraut noodles and sauerkraut stuffed dumplings, but to make sauerkraut fish, you have to use sauerkraut from the south, especially Sichuan. Sichuan's sauerkraut uses mustard greens that are full of green leaves. The vegetables are small and have a crisp taste. The leaves are plump but they are particularly savory. If we can’t do it ourselves, we just buy the supermarket ready-made ones. The fish fillets can make up for the shortcomings that we don't know how to pickle Sichuan sauerkraut.

Pickled Fish

1. Scrape the scales and gills of the grass carp to remove the internal organs, rinse the Sichuan sauerkraut once and grab the excess water, prepare the garlic, green onion and millet spicy;

2. Cut off the head and tail. The head is cut from the fin under the gills, and the tail is cut from the anus. The middle section is thick and thorny. The head and tail can be used for fish head tofu soup. The recipe is out; you must use a sharp knife! Slice the fish along the back of the spine, sticking to the fish bones; the two pieces of fish meat and the remaining bones in the middle have a total of 3 pieces;

3. With the fish flesh facing up and the fish skin facing down, cut to the skin with the first knife but don’t cut it off, cut to the skin with the second knife, and unfold it to form a butterfly shape; the thickness of the fish fillet is about 3 mm, and it is ready to be poured into the hot soup. Cooked, and the small spines can be removed from the fish;

4. The cut fish fillets are rinsed gently with cold water twice, and then soaked in a sufficient amount of cold water for 10 minutes; the soaked fish fillets are very white and beautifully formed after being put into the pot;

5. Chop the fish bones into large pieces, and cut the fish belly with fins into strips;

6. Cut sauerkraut into thick strips, cut millet into sections, slice garlic, shred ginger, cut green onions, and cut coriander and chives into inch sections;

7. Pour proper amount of oil into the wok, stir fry the sauerkraut, green onion, ginger, garlic, and millet into the wok to get the fragrance;

8. Pour in the right amount of hot water, cook for 5 minutes after the water is boiled, so that the sauerkraut and other flavors can be incorporated into the soup; then put the fish bones and fish belly with fish fins into the pot and cook for 2 minutes;

9. Remove the fish fillets and drain the water, add a little salt, white pepper, and starch, and pinch them to taste;

10. After the soup boils again, unfold the fish fillets with your hands and place them on the soup noodles, placing them wherever you have time;

11. Put all the fish fillets into the soup. Use a spoon to gently press the fish fillets to soak them in the soup. The fish fillets are fully heated and mature. Sprinkle the coriander, chives, and dried red pepper on the surface of the fish fillets, and cook in another pot. Heat the oil and pour it on the coriander chives and dried chilies while eating. When eating, use a spoon to gently stir a few times, so that the surface seasoning can be mixed in the sauerkraut fish fillet soup.

Tips:
1. The fish used for pickled cabbage fish can be grass carp, black fish and other fish with thick flesh and few thorns; slice the fish thinly and soak it in cold water a few times. Pierce
2. Although sauerkraut eats oil, it is better to stir-fry with less oil for the sake of health, because a little hot oil will be poured in the back;
3. The salt is placed in the fish fillets. After the fish fillets are put into the pot, a little salt will penetrate into the soup, so please decide whether to put salt in the soup according to the taste;
4. The fish fillets are thin and tender. It is advisable to use a spoon and chopsticks to scoop it into your own bowl when eating to prevent crushing from affecting the appearance and taste.