Yellow Croaker with Pickled Vegetables

Name: Yellow Croaker with Pickled Vegetables
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 350g Yellow croaker (large yellow croaker); 80g Pickled vegetables; 5g Minced garlic; 2g salt; 30ml oil; 30ml Cooking Wine; 5g ginger; 2 pieces chopped green onion

by Xianger Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The big yellow croaker with pickled vegetables, also known as big yellow croaker, is a famous dish with local characteristics in Ningbo. The meat of large yellow croaker is tender and delicious, and the pickled vegetables and bamboo shoots are all fresh foods. Adding together can be said to be fresh and fresh. This dish needs to master the frying process. For half-soup dishes, the fish should not be over-fried, as long as the fish skin is slightly yellow. This kind of fish can help to simmer the thick soup and remove a part of the fishy smell.

Ingredients

350g Yellow Croaker (large Yellow Croaker)
80g Pickled Vegetables
5g Minced Garlic
2g Salt

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30ml Oil

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30ml Cooking Wine

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5g Ginger

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2 pieces Chopped Green Onion

Yellow Croaker with Pickled Vegetables

1. Wash yellow croaker and prepare shredded pickled vegetables

2. Prepare the seasoning (shredded ginger, minced garlic, chopped green onion)

3. Make a few cuts with a knife on both sides of the back

4. Heat the oil in a pan for 7 minutes, add the yellow croaker, don’t turn it

5. Fry until the skin is slightly yellow, then turn it over

6. Fry until slightly yellow on both sides, pour out the oil, add in shredded ginger, minced garlic and half of the chopped green onion until fragrant

7. Add 30ml of cooking wine along the side of the pot

8. Add boiling water

9. Cover the high heat and bring to a boil, then turn to medium heat

10. Boil until the soup thickens, pick up the seasoning in the pot

11. Add the shredded pickled vegetables and bamboo shoots to high heat and cook for 2 minutes

12. Try the taste, season with salt and turn off the heat

Tips:
1. With this half-soup method, the yellow croaker is not easy to fry to the top, just slightly fry until the skin is slightly yellow, so that part of the fishy smell can be removed;
2. The pickled bamboo shoots I use are salty and savory when you open the bag. Add it before trying to season it. I tried it and it tasted very fresh. I didn’t add any chicken essence or anything. It’s okay to add it;
3. This dish should be cooked and eaten now, and the taste is excellent.