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Steamed Cod with Pickled Mustard Greens
As a native of Ningbo, xuecai is a truly essential ingredient—there’s even an old saying that goes, “Don’t eat xuecai soup for three days, or your feet will ache.” It shows up on our tables almost every day in dishes like stir-fried edamame with xuecai, xuecai potatoes, and xuecai豆瓣酥; the most famous version is probably […]
- Prep
- 6m
- Cook
- 10m
- Total
- 16m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Steamed Cod with Pickled Mustard Greens
| Ingredient | Amount |
|---|---|
| silver cod | |
| pickled mustard greens (xuecai) | |
| dried red chili peppers |
- silver cod
- pickled mustard greens (xuecai)
- dried red chili peppers
Cooking StepsHow to cook Steamed Cod with Pickled Mustard Greens step by step
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Step 1Ingredients: silver cod, pickled mustard greens (I used pre-packaged ones; you can also buy them loose at the market — even better with bamboo shoot strips), dried red chili peppers (optional, I added them for color and flavor).
-
Step 2Prep the ingredients: rinse the silver cod clean, then marinate with cooking wine, scallion-ginger water, and white pepper for a bit. Remove stems and seeds from the dried chilies and cut into thin rings.
-
Step 3Pat the marinated cod dry with paper towels and place it on a plate.
-
Step 4Heat a wok, add lard, and stir-fry the pickled mustard greens.
-
Step 5Pickled mustard greens absorb a lot of oil, so be generous. Stir-fry thoroughly to cook out the sourness. Add sugar, salt, and chili rings, and keep stir-frying until the liquid becomes slightly thick and sticky.
-
Step 6Spread the stir-fried pickled mustard greens over the cod.
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Step 7Bring water to a boil in a steamer, then place the cod in and start steaming.
-
Step 8Steam for about 10 minutes and it’s done.
-
Step 9The flavors of the pickled greens and lard seep into the cod — double the umami. The cod’s rich, fatty texture is even better than hairtail or yellow croaker.
Steamed Cod with Pickled Mustard Greens
As a native of Ningbo, xuecai is a truly essential ingredient—there’s even an old saying that goes, “Don’t eat xuecai soup for three days, or your feet will ache.” It shows up on our tables almost every day in dishes like stir-fried edamame with xuecai, xuecai potatoes, and xuecai豆瓣酥; the most famous version is probably […]
Ingredients
- silver cod
- pickled mustard greens (xuecai)
- dried red chili peppers
Instructions
-
Ingredients: silver cod, pickled mustard greens (I used pre-packaged ones; you can also buy them loose at the market — even better with bamboo shoot strips), dried red chili peppers (optional, I added them for color and flavor).
-
Prep the ingredients: rinse the silver cod clean, then marinate with cooking wine, scallion-ginger water, and white pepper for a bit. Remove stems and seeds from the dried chilies and cut into thin rings.
-
Pat the marinated cod dry with paper towels and place it on a plate.
-
Heat a wok, add lard, and stir-fry the pickled mustard greens.
-
Pickled mustard greens absorb a lot of oil, so be generous. Stir-fry thoroughly to cook out the sourness. Add sugar, salt, and chili rings, and keep stir-frying until the liquid becomes slightly thick and sticky.
-
Spread the stir-fried pickled mustard greens over the cod.
-
Bring water to a boil in a steamer, then place the cod in and start steaming.
-
Steam for about 10 minutes and it’s done.
-
The flavors of the pickled greens and lard seep into the cod — double the umami. The cod’s rich, fatty texture is even better than hairtail or yellow croaker.
