Thursday, February 3, 2011

酸菜魚/Sichuan Style Pickled Cabbage and Fish Pot

This dish is a new type of Sichuan cuisine, created in early 90s.  It’s a little bit spicy but super delicious.  I guarantee you will like it!!


For the soup base:

  • 1 tbsp olive oil
  • 2 cups Chinese pickled vegetable (you can find it at any local Chinese supermarket)
  • 5 oz enoki mushrooms
  • 1 cup soft tofu
  • 12 oz cod (or any white fish but cod is the best )
  • 4 green onion 
  • 1 leek
  • 2 tbsp sliced ginger
  • 1 tbsp chopped garlic
  • a few red and green chili peppers (depending on your personal taste)
  • ½ tsp white pepper powder
  • 1 tsp salt
  • 3 cups water

To marinate the fish:

  • ¼ tsp white pepper powder
  • ¼ tsp salt
  • 1 egg white
  • 1 tsp chopped ginger
  • 2 tbsp starch water
  • 1 tsp cooking wine


  1. Slice the cod (Make sure not to slice the cod too thin).  Marinate the sliced cod. 
  2. Cut the green onion and leek approximately an inch and a half long.  Chop about 1 tbsp green onion for garnishing.
  3. In a medium wok, heat oil medium–high heat.  Add the Chinese pickled vegetable, green onion, sliced ginger, garlic, chili peppers and cook, stirring, about 2 minutes.  Add water, stir in mushrooms and tofu.  Bring to a boil.  Cover, and cook for about 2 minutes.  Then add marinated fish and cover, let it cook for 5 minutes.  Lastly add salt and pepper powder, stir.  Transfer to a serving bowl or pot, garnish chopped green onion on the top and you are done!

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