Steamed Fish with Sichuan Pickled Mustard Greens recipe - ingredients, nutrition and when to eat it
This Chinese-style dish combines white fish with sour pickled mustard greens. The fish is mild, while the broth is spicy and tangy, making it a good choice for…
This Chinese-style dish combines white fish with sour pickled mustard greens. The fish is mild, while the broth is spicy and tangy, making it a good choice for a warm lunch or dinner.
Chinese · 30 minutes to cook
Tips: Fish can fall apart if it cooks too long, so add it after the broth comes to a boil and check it as it cooks.
Tips: Pickled mustard greens vary in saltiness, so taste them first and adjust the soy sauce and salt as needed.
Tips: For more heat, drizzle a few drops of chili oil over the dish just before serving.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cod — 180 g
- Pickled mustard greens — 50 g
- Chili oil — 1 Tbsp
- Green onion — 20 g
- Ginger — 5 g
- Garlic — 1 pc
- Doubanjiang — 1 tsp
- Chicken stock — 250 ml
- Soy sauce — 1 tsp
- Vinegar — 1 Tbsp
- Salt — 0.5 g
- Sichuan peppercorns — 0.5 tsp