Pickled Cabbage Fish Fillet
The tangy pickled cabbage perfectly complements the tender fish fillets; spicy, sour, and aromatic, with a rich broth that pairs wonderfully with rice.
Ingredients
16 items- Grass carp fillet 300 g
- Pickled cabbage 200 g
- Bird's eye chili 3
- Ginger 5 slices
- Garlic 3 cloves
- Dried chili 10
- Sichuan peppercorns 1 tsp
- Stock or water 500 ml
- Salt 1 tsp
- Cooking wine 1 tbsp
- Egg white 1
- Starch 1 tbsp
- White pepper powder 1/2 tsp
- Sugar a pinch
- Chopped scallions to taste
- Cooking oil as needed
Nutrition
Steps （8 steps）
Slice the grass carp into thin pieces about 0.5 cm. Rinse under cold water until the flesh turns white, then drain. Add 1 tsp salt, 1 tbsp cooking wine, 1 egg white, and 1 tbsp starch. Mix well and marinate for 10 minutes until tender.
Cut the pickled cabbage into small pieces, slice the bird's eye chilies, slice the ginger, mince the garlic, and cut the dried chilies into segments. Set all aside.
Heat 2 tbsp oil in a wok over medium heat. Add the ginger slices, minced garlic, dried chilies, and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant.
Add the pickled cabbage and stir-fry over high heat for 2 minutes until aromatic. Pour in 500 ml of stock or water and bring to a boil over high heat.
Add the fish head and bones, and cook over medium heat for 3 minutes until the broth turns milky white. Remove the bones and place them in the serving bowl, keeping the broth in the wok.
Reduce the heat to low. Slide the fish fillets one by one into the broth. Once all are in, turn the heat to high and cook for 90 seconds until the fillets turn white and curl, indicating they are cooked.
Season with 1 tsp salt, 1/2 tsp white pepper, and a pinch of sugar. Gently stir to combine. Turn off the heat and sprinkle chopped scallions on top.
In a separate wok, heat 3 tbsp oil until 70% hot (around 180°C). Add the dried chili segments and Sichuan peppercorns, fry until fragrant, then immediately pour over the fish fillets to sizzle and release aroma.
Tips
Slice the fish as thinly as possible. Marinating with egg white and starch ensures tenderness. Do not overcook the fish fillets; they are done as soon as they turn white and curl. The final oil drizzle is crucial for aroma – make sure the oil is hot enough.
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