Snapper in pickled mustard broth酸菜鱼片
Snapper in pickled mustard broth酸菜鱼片

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, snapper in pickled mustard broth酸菜鱼片. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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. Suan Cai Yu is a lesser known Sichuan dish that features a hot and sour broth with super tender fish slices.

Snapper in pickled mustard broth酸菜鱼片 is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Snapper in pickled mustard broth酸菜鱼片 is something which I’ve loved my whole life.

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

The ingredients needed to make Snapper in pickled mustard broth酸菜鱼片:
  1. Get 6 oz snapper fillet, salt marinated for at least 30mins
  2. Take 1/3 cup pickled mustard
  3. Take 2 dry chilies
  4. Prepare 20 Szechuan pepper corns
  5. Make ready 1/2 package silk tofu
  6. Get 2 slices ginger
  7. Prepare 2 garlic cloves, minced
  8. Make ready 2 Tsp starch for coating fish
  9. Take 6 Basil leaves or 1 green onion for garnish

Easy to Prepare Perfect Chicken pot pie CUPCAKES. Simple Way to Make Delicious Tuna burger with Lemon Sauce. Suan Cai Yu is a lesser known Sichuan dish that features a hot and sour broth with super tender fish slices. Stir-fried with pickled mustard greens and cilantro in white sauce.

Instructions to make Snapper in pickled mustard broth酸菜鱼片:
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Suan Cai Yu is a lesser known Sichuan dish that features a hot and sour broth with super tender fish slices. Stir-fried with pickled mustard greens and cilantro in white sauce. Boiled with napa, green bean sprout, long leek in spicy chili oil and peppercorn powder & oil. Tilapia or fillets of sole with pickled cabbage, chili peppers, cilantro and peppercorn. Pork belly in pickled mustard green shoots.

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