Pickled Fish with Kimchi

Overview

How to cook Pickled Fish with Kimchi at home

Tags

• hot dishes
• home cooking
• seafood
• blackfish
• cabbage
• chicken essence
• edible oil
• kimchi
• onions
• pickled pepper
• sauerkraut
• sichuan pepper powder
• tomato
• white radish
• ginger
• red pepper
• salt
• white pepper

Ingredients

Steps

1. 1 Preparation materials: Debone the black fish, cut into fillets, add rice wine, salt, egg white, cornstarch, mix well and marinate for more than 10 minutes, cut other ingredients and set aside

   

2. 2 Cut the remaining fish bones into sections, add a little rice wine, salt, cornstarch, and egg white to marinate for a while

   

3. 3 The sauerkraut is the finished product, and the kimchi is made by myself. It is marinated with salt and white vinegar for half a day in advance, and the water is squeezed out and set aside

   

4. 4 Fresh cabbage torn into pieces

   

5. 5 Heat the oil in the pan and stir-fry a little more than usual. Put the ginger and pickled cabbage into the pan and stir-fry twice. Add tomatoes and fish heads and fry them. Add a little rice wine

   

6. 6 Add water and cook for 10 minutes. Add fish bones and pickled peppers to the soup and continue to simmer for 10 minutes. Add salt, pepper powder, white pepper and other seasonings (you can add other seasonings according to personal preference, be careful not to make it a dark dish)

   

7. 7 Pour the cooked ingredients into the soup bowl, leaving part of the fish soup in the pot. Pour the homemade kimchi, fresh radish, and cabbage into the soup. After boiling, first scoop the vegetables into the soup bowl and spread them evenly. Then drop the marinated fish fillets evenly into the soup, stirring gently to avoid sticking. When the fish fillets change color, turn off the heat and pour the soup into the soup bowl.

   

8. 8 Place the chopped green onions and red peppers on the fish fillets, heat up the pan, add an appropriate amount of cooking oil and blanch, then pour it on top of the peppers