Pickled fish

Overview

I particularly like to eat fish, especially pickled fish, but I found that when I order pickled fish in restaurants, it is basically pickled fish made from pangasius fillets without fish bones. In terms of taste and nutrition, pangasius fillets are not as good as fresh fish fillets. It tastes soft and soft, like eating a sponge. Not only is it not as fresh and tender as fresh fish fillets, but it also loses the fun of eating fish. So later I started making pickled fish at home. When the supermarket couldn’t buy fish pickled fish, I would directly buy pickled fish ingredients packets to make pickled fish, which is simple and hassle-free. Today’s dish is a simple version of pickled fish. All you need to prepare is a piece of fish and a bag of pickled fish seasoning packets. Except for the little trouble of filling the fish fillets, the rest is very simple, and you can easily make a super delicious pickled fish! The sauerkraut is mixed with white and tender fish meat. Not only the fish fillets are tender and smooth, but the fish soup is also very sour and spicy for appetizers.

Tags

• hot dishes
• home cooking
• preparing meals
• cooking wine
• dried chili pepper
• garlic
• green onions
• peanut oil
• pepper
• pickled fish seasoning
• drinking water
• ginger
• grass carp
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients needed to make this [Sauerkraut Fish]: 1 grass carp, 1 package of pickled fish seasoning, 20g green onions, 20g ginger, 10g garlic, 5 dried chili peppers, and 2g peppercorns. It is recommended to buy more than two kilograms of grass carp. If the fish is too small, the body will be very short after the head and tail are removed, and there will not be many fillets. When buying fish, you can ask the fishmonger to help kill the fish and remove the scales, internal organs and gills. If you meet someone who is more enthusiastic, you can help fillet the fish.

   

2. 2 Clean the killed grass carp and remove the black membrane in the fish belly, otherwise the fish soup may become fishy. Next we start to fillet the fish: first cut off the head and tail of the fish, then press the body of the fish with one hand and use a kitchen knife with the other hand to slice off the fish on one side against the backbone of the fish, then turn the fish over, and then use a kitchen knife to slice off the other side of the fish. Then put the fish under the fillet with the skin side down, hold the fish with one hand, and use a kitchen knife to remove the large spines on the belly of the fish with the other hand, and cut the two pieces of fish diagonally into thin and uniform fillets. Finally, chop the fish bones and fish belly into small pieces and put them into the cooking basin together with the fish head and tail.

   

3. 3 Open the pickled fish seasoning package, put the sauerkraut into a bowl and set aside. Pour the powder from the pickled fish package into the fish heads and fillets respectively, add cooking wine, mix well and marinate for 15 minutes.

   

4. 4 Chop green onions, slice ginger, cut garlic into slices, and cut dried chilies into chili segments and set aside.

   

5. 5 Heat the pan over medium heat until it is hot in the palm of your hand, pour in 20ml of peanut oil, turn to high heat and heat until the oil temperature is 60% hot, add chopped green onion, ginger slices, garlic slices, dried chili segments and peppercorns, sauté over low heat until fragrant, add sauerkraut and stir-fry until fragrant.

   

6. 6 Add 1800ml of drinking water, bring to a boil over high heat, add the seasoning packet, mix well and add the fish head, tail, bones and belly pieces into the pot. Simmer over high heat for about 10 minutes to bring out the flavor of the fish soup.

   

7. 7 After the fish soup is cooked, put the marinated fish fillets into the pot, and use chopsticks to place the fish fillets into the pot one by one. Be careful to place them one by one as much as possible to prevent the fish fillets from sticking together and make each fish fillet evenly heated. Add 4g of salt and cook until all the fish fillets are white and cooked, then turn off the heat.

   

8. 8 Heat oil in another pan. When the oil is hot, pour it on the pickled fish. The fragrant pickled fish is ready. The fish meat is tender and the fish soup is delicious and appetizing. It’s so delicious!