Name: Pickled Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Sauerkraut; 500g Silver carp; 330ml beer; A small amount pepper; A small amount star anise; 10g parsley; 20g carrot; 20g shallot; 20g ginger; 20g garlic; 5g Sugar; 15ml Blending oil; 5ml Huadiao Wine; 10ml Balsamic vinegar; 15ml Light soy sauce; A small amount salt

Pickled Fish

by Yurun Begonia

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The sauerkraut fish I made today is simple, but very delicious. Sauerkraut fish actually belongs to Sichuan cuisine. Sichuan cuisine is famous for its spicy food, but my family and I couldn’t eat spicy dishes, so we made this dish of pickled fish with a Northeast flavor. Although it is not an authentic recipe, But it's delicious!

Pickled Fish

1. After cleaning the silver carp, take the middle section and cut into small pieces. Soak the sauerkraut for a period of time to remove some of the salt in it, so that it is not too salty. After soaking, remove the water and set aside. Cut the coriander into sections and carrots. Shredded, sliced green onion, sliced ginger, smashed garlic, prepared pepper and aniseed;

2. Put an appropriate amount of oil in the wok, and fry the pepper and star anise in the wok to create a fragrant flavor;

3. Put the silver carp in the pan and fry for a while;

4. After frying on one side, fry the other side for a while, then put the onion, ginger and garlic in the pot;

5. Add a small amount of balsamic vinegar;

6. Put in a small amount of Huadiao wine;

7. Add an appropriate amount of light soy sauce;

8. Shake the wok to mix the seasonings and fish pieces evenly, then put the sauerkraut in the pot;

9. Pour a 330ml can of beer into the pot;

10. Add a small amount of salt according to your taste;

11. Simmer for a while until the sauerkraut is softer, and when the soup is thicker, add coriander and carrot shreds;

Tips:
1. Pickled cabbage has salt content, so it should be soaked in water for a period of time in advance, so that part of the salt content can be removed and not too salty;

2. The dosage of various condiments should be adjusted according to your own taste, no need to add water after adding beer.