| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 4g | 20g |
| sugars | fibre | protein | salt |
| 4g | 2g | 30g | 2.5g |
Why I Love Chinese Sour Pickle Fish
There are few recipes that excite me as much as the culinary delight that is Sour Pickle Fish, a traditional Chinese dish. This recipe spins an intriguing tale of tastes and textures, reminding me of trout dishes from my native Rockies, yet, it stands on its own as a unique, addictive delight that invites the palate to explore the rich culinary traditions of China.
A Unique Confluence of Flavors
One of the greatest allures of the Sour Pickle Fish is its playful alchemy of sweet, sour, and spicy flavours, brought about by meticulously chosen ingredients like Chinese black vinegar, soy sauce, and chili peppers. It mirrors, albeit with a distinct Asian flourish, the rustic playfulness usually associated with hearty mountain fare. This distinctive mishmash of flavors was part of what inspired world-renowned chef Gordon Ramsay to incorporate similar eastern influence into his western dishes.
A Culinary Adventure
Cooking dishes like this Sour Pickle Fish is an adventure on its own, a culinary hike of sorts, reminiscent of my adventures in the Rockies. The process of lightly frying the white fish before simmering it in a flavorful blend of chili peppers, ginger, and garlic, then finishing it off with a sharp note of sour pickles – mirrors the anticipation and excitement of fishing in a cold mountain stream, and the following satisfaction as you prepare your catch.
If you enjoy dishes such as Thai-style Steamed Fish or Claypot Fish with Grilled Aubergine and Tofu, you’ll likely appreciate the unique flavors present in our Sour Pickle Fish recipe. You might pair this fish dish with a light, Cucumber Sesame Salad or a comforting bowl of China’s Chicken Fried Rice to complete the meal.
So if you’re ready to whisk your taste buds on an exciting culinary journey, pop that apron on and dive headfirst into the world of Asian cuisine with the Sour Pickle Fish. Expect a rollercoaster of textures and flavors, and don’t forget to enjoy each and every bite, just like I do.
What You’ll Need
- 1.5 pounds of white fish fillets
- 3 sour pickles, thinly sliced
- 2 tablespoons of cooking wine
- 1/2 cup of cornstarch
- 2 cups of chicken stock
- 4 cloves of garlic, minced
- 1-inch piece of fresh ginger, minced
- 2 tablespoons of soy sauce
- 2 tablespoons of white sugar
- 1 teaspoon of white pepper
- 2 tablespoons of Chinese black vinegar
- 2 tablespoons of vegetable oil
- 4 green onions, chopped
- 2 red chili peppers, chopped
Method
Step One
Start by cleaning the white fish fillets and cut them into bite-sized pieces. Pat dry with a paper towel and set aside.
Step Two
In a bowl, mix cornstarch and cooking wine together. Add the fish pieces to the bowl and toss until well-coated with the mixture. Set aside for 15-20 minutes to marinate.
Step Three
In a pot, heat the vegetable oil over medium heat. Once hot, add the ginger and garlic. Sauté until aromatic. Following this, add the green onions and red chili peppers. Stir-fry for a minute or two.
Step Four
Add the thinly sliced sour pickles to the pot and keep stirring. Pour in the chicken stock, soy sauce, white sugar, and white pepper. Stir well and bring to a simmer.
Step Five
Gently, drop the marinated fish pieces into the pot. Stir gently to prevent the fish from breaking. Let it simmer for about 5-7 minutes or until the fish is cooked through.
Step Six
Finally, pour in the Chinese black vinegar and stir well. Cook for another minute and then turn off the heat.
Step Seven
Transfer your Sour Pickle Fish to a serving dish. Enjoy it hot with steamed rice or noodles of your choice.
