How to make Boiled fish with pickled cabbage and chili | 如何做酸菜鱼 | sauer&scharf | asiatisches Essen

pickled cabbage

🥗Healthier: fresh cabbage

💰Cheaper: cabbage + vinegar

Fresh cabbage with vinegar mimics the tangy flavor of pickled cabbage.

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Canned fish is a budget-friendly alternative while still providing protein.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari offers a gluten-free option without sacrificing flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a more affordable option that can still enhance flavor.

Slice the fish and marinate with cooking wine and ginger for 10 minutes.

Cut the sauerkraut into sections.

Cut the pickled peppers into sections and prepare additional vegetables like cabbages and bean sprouts.

In a glass bowl, combine the fish with cornstarch, pricklyash powder, pepper powder, and 1 egg, then mix well.

Heat oil in a pot, add ginger, garlic, star anise, cinnamon, and chili, and fry until fragrant.

Add sauerkraut to the pot and stir-fry for a fragrant flavor.

Pour in water and an appropriate amount of milk, then stir-fry for a while.

Add the pickled peppers and stew for 20 minutes.

In another pot, lay cabbages and bean sprouts on the bottom.

Pour the boiled sauerkraut soup over the vegetables, then evenly place the fish on top and cover with remaining sauerkraut.

Cover the pot and cook until the fish is cooked through.

In a bowl, combine scallion, minced garlic, chili powder, and white sesame, then pour in hot oil and mix well.

Add 2 tablespoons of light soy sauce to the mixture and stir well.

Pour the prepared sauce over the boiled fish with sauerkraut.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens