Chinese fish with sauerkraut

Chinese fish with sauerkraut is a traditional dish originating from Chongqing,  It became popular especially in the 1990s and quickly became popular. This dish is famous for its spicy, sour, delicious and rich taste, making it a favorite on many people’s tables.

The legend about pickled fish

It is said that on the Jiangcun fishing boat in Jiangjin, Chongqing, fishermen work hard to catch fish every day, and they sell the big fish they catch in exchange for daily necessities. For those fish that are smaller and difficult to sell, the fishermen will barter with the farmers on the riverside, exchanging these fish for the farmers’ homemade sauerkraut.

As a traditional pickled food, sauerkraut is delicious and easy to store for a long time. It is an indispensable part of fishermen’s daily diet. One day, when a fisherman was preparing a meal, he accidentally put the remaining small fish and sauerkraut into the pot for cooking. It might have been a simple mistake, but it resulted in unexpected deliciousness in the pot. The sourness of the sauerkraut is completely integrated into the fish, which not only removes the fishy smell, but also brings out the deliciousness and tenderness of the fish. This unexpected combination greatly surprised the fishermen and the people around them.

As a result, the boiled fish with Chinese sauerkraut spread quietly among the local fishermen and villagers. By the early 1990s, pickled fish had become popular in Chongqing and quickly spread across the country and even the world. Chongqing chefs have improved and innovated this dish to make it more in line with the tastes of diners.

Why is pickled fish so popular?

The reason why Chinese fish with sauerkraut is very popular is because

First, Unique taste: Pickled fish combines sour, spicy, fresh, fragrant and other flavors. The sourness of the pickled cabbage and the deliciousness of the fish interpenetrate to form an extremely appetizing unique flavor, which satisfies the public’s multiple pursuits of food taste.

Secondly, Balanced nutrition: Fish is rich in high-quality protein, unsaturated fatty acids, and a variety of vitamins and minerals, which are helpful for heart health and brain development; sauerkraut, as a fermented food, contains probiotics, which is beneficial to intestinal health. The combination of the two is both delicious and nutritious.

What kind of fish to use?

Usually grass carp, black fish, or carp are all acceptable. Choose fish with few spines and only use the flesh part and cut it into slices.

What is the sauerkraut ?

The sauerkraut in this recipe is made from pickled mustard greens. It has a sour and salty taste and is often used to enhance the flavor.

INGREDIENTS

  • Snakehead fish fillet, 9 OZ
  • Ginger, 1/2 OZ, sliced
  • Fresh red chili, 3 , chopped
  • Chinese sauerkraut, 10 OZ
  • Garlic, 3 cloves, sliced
  • Oil, 6 tbsp for stir-frying
  • Chicken powder, 1 tsp
  • Salt, 1/2 tsp
  • Hot water, 2 cups

For marinating the fish

  • Egg white, 1
  • Potato starch, 1/2 tbsp
  • Pepper powder, 1/2 tsp
  • Cooking wine, 1/2 tsp
  • Salt, 1/4 tsp
  • Egg, 1

Pour oil over the fish

  • Oil, 3 tbsp
  • Pepper corn, 30 pieces
  • Scallion, 1/3 OZ, chopped
  • Fresh red chili, 3, cut into sections

Instructions

1.Cut fresh red chili, slice the ginger,slice the garlic, cut the Chinese sauerkraut, and chop the scallion.

2.Marinate the fish with egg white, potato starch, salt, pepper powder, and cooking wine for 3 minutes.

3.Add 6 tbsp oil to the wok, add ginger, some red chili, garlic, stir-fry for some seconds, then add hot water, chili powder, salt, bring to a boil, then add fish fillets, boil until cooked through about 1-2 minutes.

4. Add pepper corns to the oil, heat oil up to 200 degrees, pour over the fish with scallion and red chili.

5. The meal is ready.

Boiled Fish with Chinese Sauerkrau

Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Chinese
Servings 2

Equipment

  • Wok for stir-frying

Ingredients
  

  • Snakehead fish fillet, 9 OZ
  • Ginger, 1/2 OZ, sliced
  • Fresh red chili, chopped
  • Chinese sauerkraut, 10 OZ
  • Garlic, 3 cloves, sliced
  • Oil, 6 tbsp for stir-frying
  • Chicken powder, 1 tsp
  • Salt, 1/2 tsp
  • Hot water, 2 cups
  • - For marinating the fish
  • Egg white, 1
  • Potato starch, 1/2 tbsp
  • Pepper powder, 1/2 tsp
  • Cooking wine, 1/2 tsp
  • Salt, 1/4 tsp
  • Egg, 1
  • --Pour oil over the fish
  • Oil, 3 tbsp
  • Pepper corn, 30 pieces
  • Scallion, 1/3 OZ, chopped
  • Fresh red chili, 3, cut into sections

Instructions
 

  • Add washed rice , water to an electric pressure cooker, cook for 10 minutes.
  • Cut fresh red chili, slice the ginger,slice the garlic, cut the Chinese sauerkraut, and chop the scallion.
  • Marinate the fish with egg white, potato starch, salt, pepper powder, and cooking wine for 3 minutes.
  • Add 6 tbsp oil to the wok, add ginger, some red chili, garlic, stir-fry for some seconds, then add hot water, chili powder, salt, bring to a boil, then add fish fillets, boil until cooked through about 1-2 minutes.
  • Add pepper corns to the oil, heat oil up to 200 degrees, pour over the fish with scallion and red chili.
  • The meal is ready.

Video

Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating