Recipe: Tasty Snapper in pickled mustard broth酸菜鱼片

Snapper in pickled mustard broth酸菜鱼片. - While waiting, let's prepare the pickled mustard green (Suan Cai /酸菜), it is a type of pickled cabbage, really crunchy and delicious. Then toss in some ginger and garlic. Along with the pickled face heaven chilies and the pickled mustard greens.

Now carefully pour your fish broth in a serving bowl (just the slices, without the skin and skeleton if you prefer), and pour the sizzling pepper and chili. Taiwanese Pickled Mustard Greens is a traditional pickled cabbage. In North China, suān cài is traditionally made with Napa Cabbage, whereas in South China, Chinese Mustard is used, and it in Taiwanese cuisine, the suān cài is made with mustard green. Snapper in pickled mustard broth酸菜鱼片 most diverse and own ideal flavor that unique. Few types of Snapper in pickled mustard broth酸菜鱼片 recipes are also adequate simple to process and dont take long. Although not everyone likes Snapper in pickled mustard broth酸菜鱼片 food, currently few people are get attached and like the sundry Snapper in pickled mustard broth酸菜鱼片 foods available. This could be seen of the number of restaurants that supply Snapper in pickled mustard broth酸菜鱼片 as one of the serving. You can cook Snapper in pickled mustard broth酸菜鱼片 using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Snapper in pickled mustard broth酸菜鱼片

1. Prepare 6 oz of snapper fillet, salt marinated for at least 30mins.
2. You need 1/3 cup of pickled mustard.
3. You need 2 of dry chilies.
4. Prepare 20 of Szechuan pepper corns.
5. Prepare 1/2 package of silk tofu.
6. It's 2 slices of ginger.
7. Prepare 2 of garlic cloves, minced.
8. You need 2 Tsp of starch for coating fish.
9. Prepare 6 of Basil leaves or 1 green onion for garnish.

Pickled mustard greens are also known as si chuan pao cai (四川泡菜), or suan cai (酸菜). The Unlike northern style pickled napa cabbage, which is similar to German sauerkraut, the Sichuan pickled mustard greens consist of the entire head of the vegetable and have a slightly sweet flavor. Chinese pickled mustard green is quite similar to Vietnam dưa chua is a featured ingredients in many Chinese cuisine especially in Shangdong and Sichuan cuisine. Pickled Mustard Green is a really important ingredients for many yummy Chinese dishes and it is very popular in Chinese cuisine.

Snapper in pickled mustard broth酸菜鱼片 instructions

1. Marinate snapper in salt for at least 30 minutes. Ideally 3 hrs to overnight. Rinse off the fish and pad dry before slice into bite size and dust generous starch all over. Shake off excessive starch and set them aside..
2. Heat up 1.5 Tsp olive oil and fry Szechuan peppercorns and chilies until aromatic. If you can handle its strong taste, then leave them in. Others remove all Szechuan pepper..
3. Add pickled mustard and sauté until aromatic. Pour in chicken stock or just water. Cut in silk tofu at this time. Bring the pot to a boil and simmer for 5 minutes..
4. Gently add fish into the soup. Cook for a few more seconds until they are done. Adjust seasoning with fish sauce if necessary. Garnish with herbs. Serve with rice..

We wanted fish, but wanted something other than 水煮鱼 Spicy Boiled Fish, so we went for the 酸菜鱼 Preserved Mustard Greens with Fish which turned out to be very good! Loads of sour 酸菜 preserved mustard greens and silky smooth fish, and quite spicy despite looking rather plain. A wide variety of hot pickled mustard. The broth is made with (I think) chicken stock, and has a nicely sour flavour. I noted a good ginger flavour in it, but no spice to speak of (it's very different from e.g. the version at Red & Hot).

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