Quick Fish Recipes Chinese Style – Boiled Fish with Chinese Sauerkraut, Greens | One Person Meal

(Last Updated on May 9, 2024 by Amiee)

Today’s recipe is boiled fish with Chinese sauerkraut, which is a traditional and famour dish in Chongqing.

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.

Boiled Fish with Chinese Sauerkraut, stir-fry baby bok choy, and rice are today’s meal. Use a pressure cooker to cook rice, and the fish and vegetable are ready while the rice is cooking. For a skilled chef, it can be done within 15 minutes.

Boiled Fish with Chinese Sauerkrau

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


  • Wok for stir-frying


  • 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


  • 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.


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