A must for summer appetizers – pickled fish

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By Wzp123

Pickled Chinese cabbage Fish is a delicacy in Chongqing. It is famous for its unique seasoning and cooking techniques. In some places, it is also called “Fish in Sour Soup”.

Problems related to pickled Chinese cabbage fish

What types of fish are pickled?

1. Grass carp

Grass carp is rich in nutrients, including various trace elements and vitamins, as well as unsaturated fatty acids and selenium.

2. Crucian carp

Crucian carp has delicate meat and high nutritional value. Each hundred grams of meat contains 13 grams of protein and 11 grams of fat, as well as a large amount of minerals such as calcium, phosphorus, and iron.

3. Green fish

Green fish not only contains sugars, various vitamins, zinc, calcium, phosphorus, iron, magnesium and other minerals. And it also contains abundant trace elements such as selenium and iodine.

4. Carp

The protein content of carp is not only high, but also of high quality. The human body has a digestion and absorption rate of 96%, and it contains essential amino acids, minerals, vitamin A, and vitamin D that can supply the human body.

5. Bream

Bream meat is delicious, tender and high in fat, with a higher fat content in the internal organs. Every 100 grams contains 21.0 milligrams of protein, 6.9 to 8.0 grams of fat, 92 kcal of calories, 120 milligrams of calcium, 165 milligrams of phosphorus, and 1.1 milligrams of iron.

What is fish pickling?
Pickled fish is a Miao and Dong ethnic cuisine, mainly made from field fish, carp, and croaker. It is a unique local representative cuisine of the Miao and Dong ethnic groups in southeastern Guizhou.
Why do we pickle fish?
Sometimes fish meat is salted for a short period of time. The function of salting fish is to remove excess water from the meat, compact its body tissue, and form “garlic clove meat”. In addition, the salty taste of salt can remove the fishy and unpleasant smell of fish, forming a fresh and smooth texture.

The practice of pickled fish

pickled fish is a classic Sichuan dish originating from the mountain city of Chongqing. It is famous for its unique seasoning and unique cooking techniques. It is also called "sour soup fish" in various places.


  • 1 induction cooker
  • 1 wok


grass carp

  • 1 grass carp
  • 100 g pickled cabbage
  • 30 g pickled peppers
  • 10 g ginger
  • 5 g onion
  • 10 g Garlic
  • 3 dried chili
  • 1 egg
  • 5 g White pepper
  • 10 g cooking wine
  • 5 g white sugar
  • 5 g chicken powder
  • Appropriate amount white vinegar


  • Prepare a grass carp, remove the viscera and gills, then enter the knife from the tail of the fish, push it forward along the sternum, cut the fish in half, and then cut the other half in the same way, the sternum will be cut off naturally, Finally, clean the black film on both sides of the fish maw.
  • Cut off all the bones on both sides of the fish belly.
  • Slice the fish with a diagonal knife from the tail, as thin as possible. (as shown in the picture)
  • Marinate the sliced ​​fish fillets with salt, white pepper, eggs, starch, cooking wine, appropriate amount of oil, pinch evenly, and marinate for 10 minutes.
  • Chop the fish head, fish bones, and all into pieces, and put them on a plate for later use.
  • Wash pickled cabbage, wring out the water, and cut into thick shreds.
  • Cut the pickled peppers into sections, shred the ginger, slice the garlic, cut the dried chilies into oblique slices, and chop the scallions.
  • Wash and dry the pot, put a proper amount of oil in the pot, put in the fish head, tail, and fish bones, pour in a proper amount of cooking wine, and fry until both sides are golden.
  • After the fish head and fish bones are fried until golden, add an appropriate amount of water, bring to a boil over high heat, and cook until the soup turns milky white.
  • Take out the fish head, fish bones, etc. and put them into a bowl, and put the soup into another bowl for later use.
  • Put a small amount of oil in the pan, when it is 50% hot, add ginger, garlic, pickled pepper, and fry until fragrant.
  • After sautéing ginger, garlic and pickled pepper until fragrant, pour in pickled cabbage and continue to stir fry.
  • After the sauerkraut is fried and fragrant, pour in the fish soup that is set aside. Add appropriate amount of salt, sugar, chicken powder, pepper, white vinegar, and bring to a boil.
  • After the soup is boiled, pour in the marinated fish fillets and cook for about 2 minutes.
  • Pour all the cooked fish fillets into the bowl with the fish heads and bones.
  • Wash the pot again, put in an appropriate amount of oil and dry chili and stir-fry slowly until fragrant, remove it, pour it on the fish fillets, sprinkle with chopped green onion, continue to heat the oil in the pot, and after it smokes, sprinkle it evenly on the fish fillets That's it.
  • Done
Course: fish
Cuisine: Chinese
Keyword: acid
Pickled Chinese cabbage fish, also known as fish in sour soup, is a classic dish originating from Chongqing, and is famous for its unique seasoning and cooking techniques. Popular in the 1990s, it is one of the pioneers of Chongqing’s martial arts cuisine.Pickled Chinese cabbage and Fish Encyclopedia

Join the Conversation

  1. Roxie Spencer says:

    5 stars
    I made this lemonade and it is so good. I add just a little extra sugar cause I like mine really sweet. Will make this some more this summer. Perfect drink for a lazy afternoon.

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