How To Cook Snapper in pickled mustard broth酸菜鱼片 Delicious

The Recipe For Making 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. You can make Snapper in pickled mustard broth酸菜鱼片 using 9 ingredients in 4 quick steps. The following is an easy way to make it.

Ingredients Required To Make Snapper in pickled mustard broth酸菜鱼片

1. Insert 6 oz of snapper fillet, salt marinated for at least 30mins.
2. Fill 1/3 cup of pickled mustard.
3. Add 2 of dry chilies.
4. Add 20 of Szechuan pepper corns.
5. Prepare 1/2 package of silk tofu.
6. Add 2 slices of ginger.
7. Add 2 of garlic cloves, minced.
8. Add 2 Tsp of starch for coating fish.
9. Fill 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.

Easy Way To Make Snapper in pickled mustard broth酸菜鱼片

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). That's how to make Snapper in pickled mustard broth酸菜鱼片 Recipe.

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