New style braised seabass with pickled cabbage

Overview

The new style of braised seabass with pickled cabbage is especially suitable for eating in autumn and can usually be eaten in Hong Kong-style restaurants. Efficacy: Strengthen the spleen, replenish qi, nourish the kidneys, and prevent miscarriage. Suitable for consumption: Suitable for people with anemia and dizziness, women with pregnancy edema, and uneasy fetal movement.

Tags

• snacks
• bass
• chili
• coriander
• kimchi
• ginger

Ingredients

Steps

1. 1 Prepare the ingredients: seabass, kimchi, coriander, chili, and ginger.

   

2. 2 Clean and cut the sea bass, rub the fish body with ginger slices, salt and cooking wine, marinate for 15 minutes and set aside

   

3. 3 Add oil to a clean pan, add ginger, garlic and chilli padi and saute until fragrant

   

4. 4 Add chopped pickled cabbage and stir-fry until fragrant, add water, add fish until most of the fish is covered, add sugar to enhance freshness, and add a small amount of black pepper

   

5. 5 Bring to a boil over high heat, then turn to medium heat for ten minutes. Open the lid and add salt and chicken powder. Turn off the heat and remove from the pot

   

6. 6 Sprinkle coriander on the plate and serve (this is my finished picture, it’s not very pretty, hehe!)