Sour Cabbage Fish
A classic Sichuan home-style dish featuring tender, delicate fish flesh, prepared by simmering fresh grass carp with pickled cabbage.
Ingredients
Grass carp (scored 1 cm deep on each side)
600 g
Pickled sour cabbage (squeezed dry, cut into thin strips)
100 g
Pickled red chili (minced)
25 g
Pickled baby ginger (diced)
15 g
Chopped scallions
15 g
Sichuan peppercorns
3 g
Garlic
5 g
Fine salt
4 g
Cooking wine
10 g
Meat broth
500 g
Cooked vegetable oil
500 g
Instructions
1
Step 1
Score the grass carp 1 cm deep on each side. Squeeze the sour cabbage dry and cut it into thin strips. Mince the pickled red chili. Dice the pickled ginger.
2
Step 2
Place a wok over medium heat, add the cooked vegetable oil and heat to about 60% hot (medium-hot). Fry the fish until golden yellow, then remove and set aside.
3
Step 3
Leave some oil in the wok, add the pickled red chili, ginger, and chopped scallions, then pour in the meat broth and add the fish. Once the broth comes to a boil, move to low heat, add the pickled sour cabbage, and simmer for about 10 minutes. Transfer to a serving plate.
