Steamed Yellow Croaker with Pickled Mustard Greens
A hallmark of Ningbo cuisine, Braised Yellow Croaker with Pickled Mustard Greens is beloved for its balanced savory notes. Yellow croaker is prized for its tender, flavorful flesh and fine bones, while pickled mustard greens contribute a crisp texture and a distinctive, lingering fragrance. The finished dish is striking: golden fish fillets scattered with finely chopped greens, bathed in a glossy, milky-white broth. The fish slips apart at the touch of chopsticks and melts on the tongue, and the broth carries a layered savoriness—salt cured, fresh, and deep—that lingers long after the last spoonful.
Ingredients
pickled mustard greens
50 g
ground pork
50 g
yellow croaker
400 g
scallions
to taste
steamed fish soy sauce
8 ml
vegetable oil
20 ml
white pepper
2 g
salt
4 g
ginger
to taste
Instructions
1
Step 1
Heat 15 ml of vegetable oil in a pan. Once the oil is hot, add the ground pork and stir-fry until it changes color, then add the pickled mustard greens.
2
Step 2
Stir-fry for 1 minute, then remove from the pan. Finely chop the scallions and ginger and set aside.
3
Step 3
Spread the pickled mustard greens and pork mixture evenly over the fish.
4
Step 4
Place ginger slices on top and drizzle the remaining vegetable oil over the fish.
5
Step 5
Set the steamer to over-temperature (steam) mode. Preheat to 110°C, place the fish on the middle rack, and steam for 15 minutes.
6
Step 6
Sprinkle a pinch of scallions over the yellow croaker, and finish by pouring the steamed fish soy sauce on top.
