Sauerkraut fish is a traditional dish that originated in Sichuan, China, and it combines sour sauerkraut with delicious fish to make it a classic Sichuan dish that is loved by people. The taste of this dish is usually spicy, but there are versions that reduce the spiciness to suit different tastes.
The main steps in making sauerkraut fish usually include the following:
1.Prepare the ingredients: Use fresh fish, such as grass carp or black fish, and cut it into thin slices or cubes. At the same time, prepare sauerkraut, which is usually fermented with special sauerkraut, which has a sour and crispy taste.
2.Marinated fish: The sliced fish is marinated with seasonings such as cooking wine, salt, and starch to increase the tenderness and flavor of the fish.
3.Stir-fry seasoning: Add an appropriate amount of cooking oil to the pot, add onions, ginger and garlic and other seasonings to stir-fry, and then add chopped sauerkraut to stir-fry to release the sour fragrance.
4.Cook fish broth: Add an appropriate amount of water or stock to the sauerkraut, add the marinated fish fillets, and cook over medium heat until the fish is cooked through.
5.Seasoning: According to personal taste, you can add spices such as chili pepper and Sichuan pepper to increase the spicy and numbing flavor of the dish. At the same time, adjust the salt and other seasonings to ensure a balance of flavors.
6.Out of the pot: When the fish is cooked thoroughly and the soup is moderately sour and spicy, it can be put out of the pot and put on a plate, and generally sprinkled with chopped green onions or coriander to increase the aroma.
Sauerkraut fish not only has a unique taste, but also has high nutritional value, the fish meat is rich in protein and a variety of trace elements, and sauerkraut contains vitamins and minerals. This dish has different variations and flavors throughout China and is one of the common delicacies on the Chinese table.