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!!

Ingredients:

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

Directions:

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!