To make a perfect hot pot base for blanching fish fillet, we settle on pickled cabbage flavor soup base. The spicy and sour taste keep fillets fresh, tender and with a little bit chewy. Like other hot pot, we stir-fried all seasoning ingredients to remove excess moisture, then added fish soup to dilute the strong aroma. By cutting fish fillet into thin slices, fish fillet could be served in 20 seconds after blanching. No extra dipping sauce needs for this strong spicy and flavored fish fillets.
6dried red chiles
4 bowlsfish soup
1 tablespoonwhite pepper powder
1 tablespooncooking wine
3 tablespoonscooking wine
1/2 teaspoonwhite pepper powder
1. Stir fry pickled cabbage before adding garlic. Because pickled cabbage has more moisture, stir-fry it first can prevent overcooking of garlic.
2. The taste of the soup is strong, so the feature of sugar is to neutralize strong salty taste and bring in-depth taste.
3. Cut fish into thin fillet so that only need 15-20 second for blanching before serving.
You May Also Like
Remove scale, gills, and gut of grass carp. Wash and clean, cut into fillets.
Add half the ginger and marinade to the fillets for 15 minutes to remove the fishy smell.
Wash pickled cabbage and cut into strips. Cut dried red chilies into strips. Cut scallion (white part) and ginger into slices. Crush and mince garlic. Chop pickled pepper into pieces. Set aside.
Add oil to the wok. When the oil is hot, add dried red chilies, scallion and ginger slices to stir-fry over low heat.
Pour in the drained pickled cabbage and stir-fry for 1 minute.
Add minced garlic and chopped pickled pepper to stir-fry.
Add fish soup, cooking wine, salt, sugar, white pepper powder for seasoning. Bring to a boil.
Sprinkle coriander strips. Blanch fish fillet and serve.