Gallery
Sour Cabbage Fish with Salmon Head
A friend suggested using salmon heads for sour cabbage fish, and it turned out to be delicious. I happened to have the middle part of some fish on hand from a client order, and it was surprisingly tasty — pairing it with sour cabbage made it less greasy. I’m jotting this down so I can […]
- Prep
- 24m
- Cook
- 40m
- Total
- 1h 4m
- Servings
- 2
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Sour Cabbage Fish with Salmon Head
| Ingredient | Amount |
|---|---|
| Salmon head | 1 as needed |
| Pickled mustard greens (suancai) | to taste |
| Ginger | to taste |
| Scallion | to taste |
| Salt | to taste |
| Cooking oil | to taste |
| Cooking wine | to taste |
| White vinegar | 1–2 |
| Garlic |
- Salmon head1 as needed
- Pickled mustard greens (suancai)to taste
- Gingerto taste
- Scallionto taste
- Saltto taste
- Cooking oilto taste
- Cooking wineto taste
- White vinegar1–2
- Garlic
Cooking StepsHow to cook Sour Cabbage Fish with Salmon Head step by step
-
Step 1Clean the salmon head and cut it into pieces.
-
Step 2Reserve a small portion and slice it into thin fish fillets.
-
Step 3Marinate the fish bones and fish head separately with cooking wine and salt.
-
Step 4Pan-fry the marinated fish bones until golden brown on both sides.
-
Step 5Stir-fry the pickled mustard greens until fragrant.
-
Step 6Add the pan-fried fish bones and pickled mustard greens together.
-
Step 7Add 1500ml of water to the pot, add the fish bones and pickled mustard greens, and bring to a boil.
-
Step 8Add the fish head and simmer for about 8 minutes, then remove from heat.
-
Step 9Alternatively, marinate the fish slices with black pepper, salt, and lemon juice, then pan-fry until fragrant and serve.
-
Step 10Drizzle with hot oil and garnish with a sprinkle of toasted white sesame seeds.
Sour Cabbage Fish with Salmon Head
A friend suggested using salmon heads for sour cabbage fish, and it turned out to be delicious. I happened to have the middle part of some fish on hand from a client order, and it was surprisingly tasty — pairing it with sour cabbage made it less greasy. I’m jotting this down so I can […]
Ingredients
- 1 as needed Salmon head
- to taste Pickled mustard greens (suancai)
- to taste Ginger
- to taste Scallion
- to taste Salt
- to taste Cooking oil
- to taste Cooking wine
- 1–2 White vinegar
- Garlic
Instructions
-
Clean the salmon head and cut it into pieces.
-
Reserve a small portion and slice it into thin fish fillets.
-
Marinate the fish bones and fish head separately with cooking wine and salt.
-
Pan-fry the marinated fish bones until golden brown on both sides.
-
Stir-fry the pickled mustard greens until fragrant.
-
Add the pan-fried fish bones and pickled mustard greens together.
-
Add 1500ml of water to the pot, add the fish bones and pickled mustard greens, and bring to a boil.
-
Add the fish head and simmer for about 8 minutes, then remove from heat.
-
Alternatively, marinate the fish slices with black pepper, salt, and lemon juice, then pan-fry until fragrant and serve.
-
Drizzle with hot oil and garnish with a sprinkle of toasted white sesame seeds.
