Kimchi Fish

Overview

This is a famous dish of Panzhihua Yanbian cuisine, salt-bordered pickled fish. The ingredients at home are always not as complete as those in restaurants, so let’s make a home version of pickled fish. This dish is very popular at National Day family banquets and is always available every year.

Tags

• hot dishes
• common dishes
• meat dishes
• chinese cuisine
• old man
• sichuan cuisine
• winter recipes
• banquet dishes
• lunch
• celery
• cooking wine
• douban
• dry starch
• fresh green peppercorns
• ginger and garlic
• green onions
• kimchi
• light soy sauce
• millet spicy
• patchouli
• tomato
• white sugar
• grass carp
• pepper
• salt

Ingredients

Steps

1. 1 Wash the Patchouli, cut green onions and celery into small pieces, slice ginger and garlic and set aside

   

2. 2 Chop kimchi (pickled ginger, lotus white, pickled pepper), millet and green pepper.

   

3. 3 Wash the grass carp, make diagonal cuts on the fish body, put ginger slices into the fish belly and gills, pour some cooking wine and pepper on the fish body, marinate for 10 minutes to remove the fishy smell.

   

4. 4 Dip excess water from the fish with kitchen paper and sprinkle with dry starch. Heat oil in a pan and fry the fish.

   

5. 5 Leave remaining oil in the pot, add ginger and garlic slices and sauté until fragrant, then add chili millet and green pepper until fragrant.

   

6. 6 Add the watercress and stir-fry, add the kimchi and stir-fry for 2 minutes, then add the tomatoes and stir-fry for 2 minutes

   

7. 7 Add broth or boiled water, add scallions and celery segments, add cooking wine, pepper, light soy sauce, and sugar. Bring to a boil over high heat, then reduce to low heat and simmer for ten minutes.

   

8. 8 After the soup is cooked, add the fried fish and cook for ten minutes, adding an appropriate amount of salt.

   

9. 9 Take the fish out and put it on a plate, reduce the juice over high heat, thicken the gravy, pour it on the fish, and finally sprinkle with agastache.