Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Ingredients
16 items- Grass carp (or black carp) 1 whole (about 2-3 lbs)
- Pickled Sichuan cabbage (suancai) 7 oz (200g)
- Pickled chilies 0.7 oz (20g)
- Ginger 1 piece (0.5 oz/15g)
- Garlic 5 cloves
- Dried red chilies 0.35 oz (10g)
- Sichuan peppercorns 1 tsp (5g)
- Scallions 2
- Egg white 1
- Potato starch 2 tbsp (30g)
- Cooking wine 2 tbsp
- Salt to taste
- White pepper 1 tsp
- Chicken bouillon 1 tsp
- Broth or water 4 cups (1L)
- Cooking oil about 1/2 cup (100ml)
Nutrition
Steps （7 steps）
Clean the fish thoroughly. Cut off the head and tail, then fillet the fish along the backbone. Slice the fillets diagonally into pieces about 3mm thick. Chop the bones into chunks. Put the slices in a bowl, add 1 tsp salt, 2 tbsp cooking wine, and a pinch of white pepper. Mix by hand until sticky, then add egg white and 2 tbsp starch, stirring in one direction until well-coated. Finally drizzle in 1 tbsp oil and mix. Marinate for 15 minutes.
Rinse the pickled cabbage briefly to reduce saltiness, squeeze dry, and cut into inch-long sections. Chop the pickled chilies. Slice ginger and garlic. Cut dried chilies into sections. Cut scallions into segments.
Heat a wok over medium heat and add 50ml (about 1/4 cup) of oil. When the oil is at 50% heat (just shimmering), add ginger and garlic and stir-fry for about 10 seconds until fragrant. Then add the chopped pickled chilies and pickled cabbage, turn to medium-high heat and stir-fry for 3-4 minutes until the cabbage smells tangy and aromatic.
Pour in 1L of broth or water, and add the fish head and bones. Bring to a boil over high heat, skim off any foam, then reduce to medium-low and simmer for 15 minutes until the broth becomes milky white and flavorful. Use a slotted spoon to remove the head, bones, and pickled cabbage, and transfer them to a large serving bowl as a base.
Reduce to low heat to keep the soup barely simmering. Gently slide the fish slices into the soup one by one. After all are added, increase to medium heat and cook for about 1 minute until the slices turn white, curl up and float. Do not overcook. Remove the fish slices with a spider and arrange them over the pickle base. Then pour the hot soup into the bowl to cover the ingredients.
Sprinkle the dried chili segments, Sichuan peppercorns, and scallion segments over the fish. In a separate small saucepan, heat 50ml (1/4 cup) of oil until it begins to smoke (70% hot). Immediately pour the hot oil evenly over the chilies and peppercorns. You should hear a sizzling sound, releasing a fragrant aroma.
Garnish with fresh coriander or chopped scallions. Serve immediately for the best texture – the fish is tender and the soup is tangy and spicy.
Tips
1. When slicing fish, cut diagonally along the grain, about 3mm thick. 2. Marinating with egg white and starch seals in moisture and makes the fish silky; ending with oil prevents sticking. 3. Always fry the pickled cabbage before adding liquid to deepen the flavor. 4. The final oil pour must be very hot to release the aroma of the spices. 5. Do not boil the fish slices for too long; they are cooked as soon as they turn white and curl.
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