Pickled Mustard Greens

Pickled Mustard Greens

This **Spicy Sea Bass with Pickled Vegetables** is a mouthwatering dish that combines tender fish slices with bold, tangy flavors. Fresh sea bass is marinated in cooking wine and starch for a silky texture, then simmered in a fragrant broth infused with wild pepper and savory pickled vegetables. The dish is finished with a sizzling drizzle of hot oil over scallions and red chili peppers, adding a smoky, aromatic kick. Perfect for spice lovers, this recipe balances heat, sourness, and umami for an unforgettable dining experience. Quick to prepare yet packed with depth, it’s an ideal choice for a flavorful weeknight meal or an impressive dinner centerpiece. Try it for a taste of Sichuan-inspired comfort in every bite!

15 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
sea bass
300g

The aromatics

🧅
pickled vegetables
150g
🧅
scallions
2 stalks (30g)
🧅
red chili peppers
2 pieces (5g)

The sauce & seasonings

🧂
wild pepper
5-6 pieces

Instructions

1. Step 1

Step 1
Prepare the ingredients.

2. Step 2

Step 2
Cut the sea bass into slices, add cooking wine and starch, and mix well to coat.

3. Step 3

Step 3
Heat a pot, add 30ml of oil, and turn to low heat. Add seasonings and stir-fry until fragrant, then add pickled vegetables and continue to stir-fry for about half a minute.

4. Step 4

Step 4
Add 600ml of water, broth, and wild pepper, and bring to a boil over high heat. Then, reduce the heat to medium and simmer for 4 to 5 minutes.

5. Step 5

Step 5
Add the marinated fish slices to the soup and bring to a boil again. Add vinegar and then remove from heat.

6. Step 6

Step 6
Sprinkle chopped scallions and red chili peppers over the fish slices. Heat a pot with about 30ml of oil until it smokes, then turn off the heat and pour the oil over the fish slices.

Reviews

0.0
(0 reviews)
No reviews yet. Be the first to review this recipe!