Pickled Vegetable Fish

Name: Pickled Vegetable Fish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 3 (each about 150 g) Live carp (descaled, gills removed, belly slit open to remove innards, washed clean, with a few diagonal cuts on both sides of the fish); 50 g Pickled mustard greens (use only the stems, cut into 1.5 cm long thin strips); 15 g Pickled chili peppers (finely chopped); 10 g Ginger (finely chopped); 10 g Garlic (finely chopped); 15 g Scallions (cut into fine flower-shaped pieces); 50 g Vegetable oil; 10 g Fermented rice wine juice; 10 g Cooking wine; 10 g Soy sauce; 150 g Fresh stock; 10 g Sesame oil; 15 g Starch

The crucian carp is tender, with a savory taste balanced by a hint of sourness and spice, reflecting the bold, regional character of Sichuan cuisine.

45 min

Easy

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Ingredients

Live carp (descaled, gills removed, belly slit open to remove innards, washed clean, with a few diagonal cuts on both sides of the fish) 3 (each about 150 g)

Pickled mustard greens (use only the stems, cut into 1.5 cm long thin strips) 50 g

Pickled chili peppers (finely chopped) 15 g

Ginger (finely chopped) 10 g

Garlic (finely chopped) 10 g

Scallions (cut into fine flower-shaped pieces) 15 g

Vegetable oil 50 g

Fermented rice wine juice 10 g

Cooking wine 10 g

Soy sauce 10 g

Fresh stock 150 g

Sesame oil 10 g

Starch 15 g

Instructions

Ingredient Preparation

Descale the carp and remove the gills, slit open the belly to remove the innards, then wash clean. Make a few diagonal cuts on both sides of the fish. Cut the pickled mustard greens (use only the stems) into 1.5 cm long thin strips. Finely chop the pickled chili peppers, ginger, and garlic. Cut the scallions into fine flower-shaped pieces.

Pan-Fry the Fish

Place a wok over high heat, pour in the vegetable oil and heat to about 200°C, add the carp and fry for about 3 minutes until both sides are slightly golden.

Sauté the Aromatics

Pour off part of the oil, leaving about 100 g in the wok, push the fish to the edge of the wok, add the pickled chili peppers, ginger, garlic, fermented rice wine juice, and scallions, and stir-fry until fragrant.

Braise

Then add the cooking wine, soy sauce, and stock in order, push the fish back into the center of the wok, bring to a boil over medium heat, add the pickled mustard greens and braise for about 10 minutes (turning the fish once during braising). Once the fish has absorbed the flavors, remove and arrange on a serving plate.