Pickled Vegetable Fish
Sichuan-style pickled vegetable fish: crucian carp is pan-fried, then braised with pickled greens, pickled chili peppers, and seasonings, and finally thickened with cornstarch to reduce the sauce.
Ingredients
Fresh live crucian carp (cut open and washed, make 4 vertical cuts on each side of the fish)
3
Pickled greens (squeeze out brine, cut into 1.2 cm short thin strips)
50 g
Pickled chili peppers (finely chopped)
15 g
Ginger
10 g
Garlic
10 g
Scallions (cut into small pieces)
15 g
Vegetable oil
50 g
Fermented glutinous rice juice
10 g
Cooking wine
10 g
Soy sauce
10 g
Fresh stock
150 g
Sesame oil
10 g
Starch
15 g
Instructions
1
Step 1
Cut open the crucian carp, wash it, and make 4 vertical cuts on each side of the fish. Squeeze the brine out of the pickled greens, then cut them into 1.2 cm short thin strips. Finely chop the pickled chili peppers. Cut the scallions into small pieces.
2
Step 2
Heat the wok, add oil until it is about 80% hot, coat the fish with cooking wine, and fry it in the wok for 2 minutes, flipping it once during frying. When cracks appear on the surface of the fish, drain off the oil.
3
Step 3
Leave an appropriate amount of oil in the wok, add pickled chili peppers, ginger, minced garlic, part of the scallions, and fermented glutinous rice juice, and stir-fry until fragrant. Then add cooking wine, soy sauce, dark soy sauce, and stock in sequence, stir the sauce evenly so it covers the fish, switch to medium heat, and bring it to a boil. Add the pickled greens strips, flip the fish, and cook for about 10 minutes. Once the fish is flavored through, transfer it to a plate. Add vinegar and scallion pieces to the wok, stir well, then immediately pour in the starch slurry to thicken, and drizzle it over the fish before serving.
