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Thursday, February 3, 2011

酸菜魚/Sichuan Style Pickled Cabbage and Fish Pot

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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 ginger
  • 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!



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