Braised fish fillet with pickled vegetables

Overview

Pickles are mustard seeds of the genus Brassica of the Brassicaceae family and are a variant of tiller mustard. Pickled pickles are bright yellow in color, rich in aroma, and crisp and delicious in taste. Whether they are stir-fried, steamed, boiled, used as condiments in soups, or served alone, they are deeply loved by urban and rural residents. When the season comes every year, my mother-in-law will make a lot of pickled vegetables by herself. The crispy and refreshing pickled vegetables can be paired with many kinds of dishes. This braised fish fillet with pickled vegetables is my mother-in-law's specialty. Every time it is served, N pairs of chopsticks will reach for it.

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• banquet dishes
• lunch
• chicken essence
• cooking wine
• ginger
• light soy sauce
• oil
• onions
• pickles
• sugar
• xiaoyuzai
• salt

Ingredients

Steps

1. 1 Remove the scales and internal organs of the small fish and clean them

   

2. 2 Marinate the cleaned fish with salt for ten minutes

   

3. 3 Put rapeseed oil in the pot

   

4. 4 Put the small fish into the pot

   

5. 5 Fry the fish until golden brown on both sides

   

6. 6 Dish out and set aside

   

7. 7 Wash and chop the pickled cabbage into fine pieces, mince dry red pepper and garlic

   

8. 8 Heat oil in a pan, add minced garlic and dried red pepper and sauté

   

9. 9 Add pickles

   

10. 10 Stir-fry until fragrant, add a little water

    

11. 11 Pour in the fried fish

    

12. 12 Add light soy sauce

    

13. 13 Add sugar for freshness

    

14. 14 Add cooking wine and simmer until the fish is crispy

    

15. 15 Finally add salt

    

16. 16 Just add chicken essence