Hey everyone, hope you are having an incredible day. Today, I will show you a way to prepare a special dish, snapper in pickled mustard broth酸菜鱼片. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Snapper in pickled mustard broth酸菜鱼片 is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Snapper in pickled mustard broth酸菜鱼片 is something that I have loved my entire life. They are fine and they look wonderful.
- 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.
To begin with this recipe, we must first prepare a few ingredients. You can have snapper in pickled mustard broth酸菜鱼片 using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Snapper in pickled mustard broth酸菜鱼片:
- 6 oz snapper fillet, salt marinated for at least 30mins
- 1/3 cup pickled mustard
- 2 dry chilies
- 20 Szechuan pepper corns
- 1/2 package silk tofu
- 2 slices ginger
- 2 garlic cloves, minced
- 2 Tsp starch for coating fish
- 6 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.
Steps to make Snapper in pickled mustard broth酸菜鱼片:
- 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.
- 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.
- 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.
- 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).
So that is going to wrap this up for this exceptional food snapper in pickled mustard broth酸菜鱼片 recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
