Hot Dishes
Pickled Mustard Greens
timer
15 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
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!
Instructions
Detailed preparation guide
servings
4
Total Time
15m
shopping_basket Ingredients
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
menu_book Directions
1
Step 1
Prepare the ingredients.
2
Step 2
Cut the sea bass into slices, add cooking wine and starch, and mix well to coat.
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
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
Add the marinated fish slices to the soup and bring to a boil again. Add vinegar and then remove from heat.
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.
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