Taste of Home (14)
Fish Fillet with Sichuan Pickles in Golden Soup
Pickled fish is a classic Jianghu dish in Chongqing. To make sauerkraut fish, you usually choose a 2-3 catty grass carp, slice the fish fillet, chop the fish bones into sections, and supplement it with pickles, pickled peppers and ginger that every household has.The fish fillets are tender and delicious, sour and spicy. If two special ingredients are added to the sauerkraut fish soup, it can be made into a golden soup of sauerkraut fish, which looks more auspicious and festive, and is especially suitable for serving as a festive dish.
This video explains in detail the whole process of filleting fish, marinating fish and cooking fish. Even the preparation process of side dishes and seasonings is shown for you. Even the novice can follow this video to make the dish.
Materials:
A fresh perch 1.8 pounds (this is the weight after removing the scales and guts)
One pack of enoki mushrooms (optional)
A lettuce (optional)
One section of lotus root (optional)
Seasoning:
Sichuan Pickles (I used my own pickled mustard greens. To make Sichuan Pickles, you can watch my previous video. Pickled mustard greens only need to be cleaned and dried for two to three days. When the leaves are wilted, they can be placed in the pickle jar. Yes, it can be used to make sauerkraut fish after soaking in jar for more than ten days)
3 red pickled peppers
4 Millet spicy pickled peppers
A small piece of pickled ginger
16 cloves of garlic
4 Scallions
4 dried red peppers
A teaspoon of Sichuan peppercorn
50 grams of peeled pumpkin, add 1/2 cup of water to mash into pumpkin puree (you can also mash the pumpkin into puree after steaming)
1 tablespoon of yellow lantern chili sauce (you can add one to two more tablespoons for spicy ones)
Seasoning for marinated fish bones, fish heads, and fish maw: (1 tablespoon = 15 ml, 1 teaspoon = 5 ml)
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon cooking wine
Seasoning for marinated fish fillets: (1 tablespoon=15ml, 1 teaspoon=5ml)
1/4 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon cooking wine
Half an egg white
1 tablespoon sweet potato starch
Soup seasoning: (1 tablespoon=15ml, 1 teaspoon=5ml)
1600-2000ml boiling water
A teaspoon of salt
1/4 tsp sugar
1/2 tablespoon white pepper
Two teaspoons of white vinegar
1/4 tsp of chicken essence
Oil:
3 tablespoons oil for frying seasoning
1/4 cup of oil is used to heat up and saute the spices