Sour Cabbage Fish

Name: Sour Cabbage Fish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 600 g Grass carp (scored about 3 mm deep on both sides); 100 g Pickled mustard greens, squeezed dry and cut into thin strips; 25 g Pickled red chili peppers, chopped; 15 g Pickled young ginger, diced; 15 g Chopped scallions; 3 g Sichuan peppercorns; 5 g Garlic; 4 g Fine salt; 10 g Cooking wine; 500 g Meat broth; 500 g Cooked vegetable oil (for frying the fish)

A Sichuan home-style dish featuring fresh grass carp simmered with Sichuan pickled vegetables, resulting in tender, delicate meat.

45 min

Easy

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Ingredients

Grass carp (scored about 3 mm deep on both sides) 600 g

Pickled mustard greens, squeezed dry and cut into thin strips 100 g

Pickled red chili peppers, chopped 25 g

Pickled young 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 (for frying the fish) 500 g

Instructions

Prepare the ingredients

Score the fish about 3 mm deep on both sides, squeeze the pickled mustard greens dry and cut them into thin strips, chop the pickled red chili peppers, and dice the pickled ginger.

Fry the fish

Place a wok over medium heat. Add the cooked vegetable oil and heat to about 60% hot, then add the fish and fry until golden yellow; remove and set aside. Leave a little oil in the wok, add the chopped pickled red chili peppers, ginger, and chopped scallions, then pour in the meat broth and place the fried fish back into the broth.

Simmer

Once the broth comes to a boil, lower the heat and add the pickled mustard greens. Simmer for about 10 minutes, then transfer to a serving plate. Stir vinegar into the remaining liquid in the wok to season and pour over the fish.

Authentic Sichuan method (optional)

A classic Sichuan version starts by slicing the fish into thin fillets and marinating them with salt, cornstarch, egg white, and scallions. Heat oil in a wok and stir-fry the pickled mustard greens, ginger, garlic, and wild chili peppers until fragrant, then add stock along with the fish head and fish bones to extract their flavor before transferring everything to a serving bowl. Bring the remaining broth to a rolling boil, slide in the fish fillets and cook just briefly, then season with a pinch of MSG and white pepper. Finish by drizzling a little sesame oil over the top.