Suan Cai Yu - 酸菜鱼
fish with vegetables
Ingredients:
700 g fish fillets
1 tbsp Shaoxing rice wine
1/2 tsp white pepper
1/8 tsp salt
2 tsp cornstarch
5 dried lomboks
1 tsp Sichuan peppercorns
1 tsp sesame seeds, roasted
2 tbsp oil
Stock ingredients:
200 gr Haam Choy/Suān Cài/酸菜/salted vegetable
2 cm jahe
6 cloves of garlic
3 spring onions
4 Sichuan pickled lomboks
600 ml of water
1 tsp palm sugar
1/2 tsp white pepper
2 tbsp oil
Preparation:
Cut the fish into pieces and mix it in a bowl with the rice wine, pepper and cornstarch.
Peel the vegetables, squeeze out the moisture and cut them into pieces. Finely chop the garlic and jahe. Finely chop the spring onion and the lomboks.
Heat the oil in a pan and fry the jahe, garlic, spring onion and lomboks for 2 minutes. Then add the vegetables and mix well and fry for 1 minute. Then add the water and bring to the boil. Seal the pan and cook on low heat for 3 minutes. Then add the fish, the palmsugar en de pepper and cook until done.
Cut the dried lomboks into pieces. Sprinkle this over the fish together with the peppercorns and sesame seeds. Heat the oil in a pan and spoon it over the fish and serve.