Pickled Cabbage Fish
A classic Northeastern Chinese home-style dish of thinly sliced carp simmered with pickled cabbage. The broth is savory, the fish tender, and the flavor is bright, tangy, and mildly spicy.
Ingredients
Carp (scaled, gills removed, gutted, take out two fillets, split head, cut bones into pieces)
1 piece (about 1000g)
Aged pickled green vegetable (washed and cut into sections)
250g
Egg white (for coating fish slices)
1
Mixed oil
40g
Soup (as broth)
1250g
Refined salt
4g
MSG (monosodium glutamate)
3g
Ground pepper
4g
Cooking wine (to remove fishy odor)
15g
Pickled chili powder
25g
Sichuan peppercorns
10 grains
Ginger slices
3g
Garlic cloves
7g
Instructions
1
Prepare ingredients
Scale and gut the carp, remove gills and innards, wash, then use a knife to remove two fillets, split the head, and cut bones into pieces. Wash the pickled green vegetable and cut into sections.
2
Simmer broth
Place a wok on heat, add a little oil and heat. Add Sichuan peppercorns, ginger slices, garlic cloves and fry until fragrant. Then add pickled green vegetable and stir-fry until aromatic. Add soup and bring to a boil. Add fish head and bones, simmer on high heat. Skim off foam from the surface, add cooking wine to remove fishy odor. Then add refined salt and ground pepper, set aside.
3
Marinate the fish slices
Slice the fish flesh diagonally into 0.3cm thick slices, add refined salt, cooking wine, MSG, egg white and mix well, so that each slice is evenly coated with egg slurry.
4
Cook fish slices
After simmering the broth until flavorful, gently drop the fish slices into the pot. Heat oil in another pan, stir-fry pickled chili powder until fragrant, then pour into the soup pot and cook for 1 to 2 minutes. When the fish slices are just cooked through, add MSG, pour into a soup tureen and serve.
