Chinese cabbage longli fish recipe

How to Make Pickled Cucumber and Sole Fish: A Complete Guide

Pickled cucumber and sole fish is a tangy, savory dish that balances crispy textures with tender fish, loved for its refreshing flavor. Here’s a simple yet delicious recipe to try at home.

Ingredients: 300g sole fish fillets (boneless, cut into chunks), 1 pickled cucumber (sliced), 2 garlic cloves (minced), 1 ginger slice, 1 green onion (chopped), 2 tbsp cooking wine, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tbsp starch, and vegetable oil for frying.

Steps:

1. Marinate the fish: Toss fish chunks with cooking wine, 1 tsp soy sauce, starch, and a pinch of salt. Let sit for 15 minutes to tenderize.

2. Prepare the sauce: In a bowl, mix light soy sauce, oyster sauce, sugar, and 2 tbsp water. Set aside.

3. Cook the fish: Heat oil in a wok over medium-high heat. Fry fish until golden (about 2-3 minutes per side). Remove and drain excess oil.

4. Stir-fry aromatics: In the same wok, sauté garlic, ginger, and green onion until fragrant. Add pickled cucumber and stir-fry for 1 minute.

5. Combine and simmer: Return fish to the wok, pour the sauce over, and toss gently. Simmer for 1-2 minutes until the sauce thickens. Serve hot with rice.

Tips: For extra crunch, use thinly sliced pickled cucumber. Adjust vinegar or sugar levels to taste. This dish pairs well with steamed rice or noodles, offering a perfect mix of umami and zest!