Pickled fish is a traditional dish popular in China and Southeast Asia, famous for its unique taste and rich nutrition. The main feature of this dish is the combination of fresh fish with sauerkraut, chili and other seasonings. After cooking, it tastes sour, spicy and delicious, and is deeply loved by diners.
Source of pickled fish
Pickled fish is a traditional dish derived from Chinese cuisine. It originally originated from southwest China, especially Sichuan, Chongqing and other places. These areas are rich in fresh fish and sauerkraut, so sauerkraut fish has become one of the daily diets of local people.
Over time, pickled fish gradually spread to all parts of the country and was widely loved by other regions. Now, pickled fish has become a common dish on many restaurant menus in China and Southeast Asia, and can even be found in Chinese restaurants overseas.
In different regions, people may make minor adjustments based on local taste preferences and available ingredients, but the basic preparation method and flavor characteristics of pickled fish usually remain the same. It is considered a delicious and nutritious dish and is widely welcomed and loved.
How to make pickled fish
Pickled Fish Ingredients
When making pickled fish, commonly used ingredients include:
- Fish: Grass carp, crucian carp, bass, catfish and other fresh fish.
- Sauerkraut: Use fresh sauerkraut or sauerkraut stems, which have a sweet and sour taste and can add flavor to the dish.
- Ginger and garlic: Ginger and garlic are commonly used seasonings that add aroma to dishes.
- Onions: Onions are an important seasoning to enhance the flavor and also add texture to dishes.
- Chili peppers: Use chili peppers to add a spicy flavor to dishes, and the amount can be adjusted according to personal taste.
- Tofu: Adding tofu adds texture to the dish and absorbs the flavor of sauerkraut.
- Spices: Spices such as Sichuan peppercorns and star anise can enhance the flavor of dishes.
- Seasonings: including salt, soy sauce, cooking wine, etc., used to adjust the saltiness and taste of dishes.
- Stock: You can use broth or clear soup as the soup for simmering pickled fish to add a rich flavor to the dish.
The above are the common ingredients for pickled fish. Of course, you can also adjust it according to personal tastes and preferences by adding other vegetables or seasonings to make pickled fish with rich texture and unique flavor.
Easy Pickled Fish Recipe
- Prepare ingredients: Choose fresh fish, such as grass carp, crucian carp or other fish suitable for stew. Sauerkraut, chili, ginger, garlic, etc. are essential seasonings.
- Cut and prepare ingredients: Remove the scales and bones from the fish and cut into bite-sized pieces. Chop the sauerkraut, mince the garlic and ginger, and cut the chili into sections and set aside.
- Cooking process: Add water to the pot, add fish pieces and chopped sauerkraut, chili, ginger, garlic and other seasonings, and cook until the fish is cooked through and the soup is moist.
- Seasoning taste: Add salt, MSG, vinegar and other seasonings according to personal taste to make the soup sour and spicy.
- Serve: Pour the stewed pickled fish into a bowl, garnish with chopped green onion or coriander, and enjoy.
What kind of fish is used for pickled fish?
The fish commonly used for pickled fish can vary according to different regions and personal tastes. Generally speaking, pickled fish can be made from fresh freshwater fish or seawater fish. Common fish species include:
- Grass carp: Grass carp is a common choice when making pickled fish. Its meat is tender, boneless and suitable for flavor.
- Crucian carp: Crucian carp is another commonly used fish with dense flesh that is perfect for absorbing the flavor of sauerkraut after stewing.
- Seabass: Seabass has tender meat and excellent taste. It is also often used to make pickled fish.
- Catfish: Catfish has thick meat and a rich fish flavor, which is suitable with sauerkraut and other seasonings.
- Other freshwater fish: such as seabass, eel, etc. are also often used to make pickled fish.
In some areas, people may choose different fish species for preparation based on local tastes and the availability of ingredients. In general, choosing fresh and tender fish can better absorb the flavor of sauerkraut and make the dishes more delicious.
Nutritional value of pickled fish
- Rich in protein: Fish is an excellent source of protein, which helps in muscle growth and repair.
- Rich in vitamins and minerals: Sauerkraut, pepper and other seasonings are rich in vitamin C and other vitamins, which help enhance immunity and promote metabolism.
- Low in fat and calories: Fish contains low fat and calories, making it an ideal choice for a healthy diet.
Calories and nutritional value of half a dish of pickled fish
- Calories: 300kcal
- Carbohydrates: 15 grams
- Protein: 50 grams
- Fat: 5 grams
- Saturated fat: 1 gram
- Cholesterol: 100 mg
- Sodium: 1000 mg
- Potassium: 1300 mg
- Fiber: 5 grams
- Sugar: 1g
- Vitamin A: 2300IU
- Vitamin C: 2 mg
- Calcium: 90 mg
- Iron: 3 mg
Diet combination of pickled fish
- Pair it with rice: The spicy and sour taste of pickled fish will taste better when paired with rice.
- Pair it with beer: The spicy taste of pickled fish goes well with beer, making it a popular dish with drinks.
Pickled fish is widely popular for its unique taste and rich nutritional value. It is not only a delicious dish, but also helps to improve the health of diners. Whether at a family dinner or at a restaurant, pickled fish is a mouth-watering choice.