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Homestyle Pickled Cabbage Fish

Name: Homestyle Pickled Cabbage Fish
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 servings
Cuisine: chinese
Ingredients: catfish fillet; pickled sour mustard greens; bean sprouts; ginger; Garlic; scallion; dried chilies; Coriander; Cooking oil; sesame oil; Sichuan pepper oil; Salt; rice wine; sugar; white pepper powder; water

groups3 servingsspeedEasycountertopsPrep: 5 minsskilletCook: 10 minsscheduleTotal: 15 minsoutdoor_grillBoiledlocal_fire_departmentMedium

Allergens:warningFishwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

Preparation

00:00:19

Slice 50g ginger evenly
Wash 15g dried chili and cut into small pieces
Wash 60g scallions, cut white parts diagonally and green parts into small rings
Peel 30g garlic
Chop 40g coriander into sections

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Watch out

Slice the ginger to an even thickness, otherwise the flavor will not release evenly when sautéed.

Ingredients:ginger (50 g)dried chilies (15 g)scallion (60 g)Garlic (30 g)Coriander (40 g)

Tools:chef knifecutting board

Preparation

00:01:20

Slice the thick parts of 150g pickled mustard greens thinly first, then cut into small strips
Ensure the thickness is even so the flavor releases easily

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Watch out

The thick parts of the pickled greens must be sliced thin first, otherwise it will be too salty and the sourness won't release.

Ingredients:pickled sour mustard greens (150 g)

Tools:chef knifecutting board

Active Cooking

00:02:08

warningStay safe

Adding watery ingredients to hot oil will cause violent splatters, keep a distance and stand sideways to avoid burns.

Heat 30ml cooking oil and 10ml sesame oil in a wok, add 50g ginger slices to sauté first
Once the ginger edges change color slightly, add scallion white parts, 30g garlic, prepared pickled greens, and 15g dried chili into the wok to stir-fry
Continue stir-frying on high heat until the greens' aroma releases and moisture dries
Add 600ml water, bring to a boil, then turn to low heat to simmer and develop the base flavors

local_fire_departmentHigh heat to sauté then simmer on low heat for about 5 minutes

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Watch out

Adding scallions, garlic, and greens will cause oil splatters due to high heat, move quickly to avoid burns, and add ginger first so garlic doesn't burn.

Ingredients:Cooking oil (30 ml)sesame oil (10 ml)gingerscallionGarlicpickled sour mustard greensdried chilieswater (600 ml)

Tools:wooden spatulawok

Preparation

00:03:57

warningStay safe

Wash hands and cutting board thoroughly after handling raw fish to prevent cross-contamination.

Cut 300g catfish fillets diagonally into slices
Place sliced fish into a bowl, add 5g salt and 15ml rice wine
Gently massage the fish by hand to release blood and remove fishy odor, rinse clean and set aside

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Watch out

Massage the fish gently with salt and rice wine to avoid breaking the fish meat.

Ingredients:catfish fillet (300 g)Salt (5 g)rice wine (15 ml)

Tools:chef knifebowl

Active Cooking

00:05:18

Add another 200ml water to the wok
Season with 10g sugar, 15ml Sichuan pepper oil, and 3g white pepper powder
Stir well to let the Sichuan pepper aroma and white pepper blend into the soup

local_fire_departmentMedium-low heat, about 3 minutes

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Watch out

Add enough sugar to bring out flavor layers, otherwise the soup will be too sour and spicy.

Ingredients:water (200 ml)sugar (10 g)Sichuan pepper oil (15 ml)white pepper powder (3 g)

Tools:wokspoon

Active Cooking

00:06:24

warningStay safe

Boiling soup can easily splatter, use oven mitts when plating to avoid scalds from boiling water.

Add 100g bean sprouts into the wok
Add washed and drained 300g fish fillets into the wok
Watch closely until bean sprouts are tender-crisp and fish fillets turn completely white and cooked
Add some chopped scallions for aroma, bring to a boil and prepare to plate

local_fire_departmentMedium heat, about 3 to 4 minutes

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Watch out

Do not overcook the fish fillets once added

turn off heat as soon as they turn white, otherwise the texture will become tough

Ingredients:bean sprouts (100 g)catfish filletscallion

Tools:wooden spatulawok

Active Cooking

00:07:01

warningStay safe

When moving a large ceramic bowl filled with boiling soup, the bowl is hot and heavy, please use trivets or oven mitts securely.

Pour the cooked pickled cabbage fish into a large bowl as a whole pot
Place the remaining chopped scallions and 20g of coriander sections on the surface of the bowl
Finally, drizzle an additional 10ml of Sichuan peppercorn oil to enhance the Sichuan-style fragrant and numbing aroma

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Watch out

Drizzle Sichuan pepper oil on top at the end

do not add too early or prolonged boiling will ruin the numb aroma

Ingredients:scallionCoriander (20 g)Sichuan pepper oil (10 ml)

Tools:serving bowl