Pickled vegetable sea bass, a beloved Sichuan-style dish, combines tender fish with a spicy, sour, and umami-rich broth. Here’s a detailed guide to recreate it at home.
Ingredients: 1 fresh sea bass (cleaned and sliced), 200g pickled mustard greens (rinsed and chopped), 3-4 dried chilies, 1 tbsp Sichuan peppercorns, 2 garlic cloves, 1 ginger slice, 2 tbsp cooking oil, 1 tbsp light soy sauce, 1 tsp sugar, and water or broth.
Steps:
1. Prep the fish: Pat the sea bass dry and rub with a pinch of salt and 1 tsp soy sauce to enhance flavor.
2. Sauté aromatics: Heat oil in a wok. Add dried chilies, Sichuan peppercorns, garlic, and ginger until fragrant.
3. Cook the pickled vegetables: Stir-fry the chopped pickled mustard greens for 2 minutes to release their sourness.
4. Simmer the broth: Add water or broth, soy sauce, and sugar. Bring to a boil, then reduce heat and let it simmer for 5 minutes.
5. Cook the fish: Gently place the fish slices into the broth. Cook for 3-4 minutes until opaque, avoiding overcooking to keep it tender.
6. Serve: Transfer to a bowl, garnish with extra chilies and cilantro. Enjoy with steamed rice for the full experience!
This dish balances heat, tang, and freshness, making it a crowd-pleaser. Adjust spice levels to your taste!
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