Snapper in pickled mustard broth酸菜鱼片. Here is how you cook that. Snapper in pickled mustard broth酸菜鱼片 instructions. This is gonna smell and look delicious.

Snapper in pickled mustard broth酸菜鱼片 If you're a fan of hot and sour soup, please give this Szechuan Fish Soup a try too. I am highly confident that you will love it. This is a really easy dish.

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, snapper in pickled mustard broth酸菜鱼片. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Here is how you cook that. Snapper in pickled mustard broth酸菜鱼片 instructions. This is gonna smell and look delicious.

Snapper in pickled mustard broth酸菜鱼片 is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It's appreciated by millions daily. They are nice and they look wonderful. Snapper in pickled mustard broth酸菜鱼片 is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have snapper in pickled mustard broth酸菜鱼片 using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Snapper in pickled mustard broth酸菜鱼片:

{Take 6 oz of snapper fillet, salt marinated for at least 30mins.
{Prepare 1/3 cup of pickled mustard.
{Take 2 of dry chilies.
{Prepare 20 of Szechuan pepper corns.
{Prepare 1/2 package of silk tofu.
{Take 2 slices of ginger.
{Prepare 2 of garlic cloves, minced.
{Get 2 Tsp of starch for coating fish.
{Make ready 6 of Basil leaves or 1 green onion for garnish.

Suan Cai Yu is a lesser known Sichuan dish that features a hot and sour broth with super tender fish slices. Now carefully pour your fish broth in a serving bowl (just the slices, without the skin and skeleton if you prefer), and pour the sizzling pepper and chili. Suan Cai Yu is a lesser known Sichuan dish that features a hot and sour broth with super tender fish slices. Suan Cai Yu [酸菜鱼] is a Sichuan spicy poached fish with pickled mustard greens.

Instructions to make Snapper in pickled mustard broth酸菜鱼片:

Marinate snapper in salt for at least 30 minutes. Ideally 3 hrs to overnight. Rinse off the fish and pad dry before slice into bite size and dust generous starch all over. Shake off excessive starch and set them aside..
Heat up 1.5 Tsp olive oil and fry Szechuan peppercorns and chilies until aromatic. If you can handle its strong taste, then leave them in. Others remove all Szechuan pepper..
Add pickled mustard and sauté until aromatic. Pour in chicken stock or just water. Cut in silk tofu at this time. Bring the pot to a boil and simmer for 5 minutes..
Gently add fish into the soup. Cook for a few more seconds until they are done. Adjust seasoning with fish sauce if necessary. Garnish with herbs. Serve with rice..

I know it doesn't sound appetizing but it is my all-time favorite Sichuan dish. It has a very unique spicy, sour, numbing, and thick fish broth. It is Very popular all over China but not well-known outside of China. Chinese pickled mustard green is quite similar to Vietnam dưa chua is a featured ingredients in many Chinese cuisine especially in Shangdong and Sichuan Pickled Mustard Green is a really important ingredients for many yummy Chinese dishes and it is very popular in Chinese cuisine. Pickled Vegetable Fish Fillet Soup 酸菜鱼片汤.

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