Sichuan Pickled Fish with Wild Mint
March 27, 2025
10 Minutes
Easy
Nutritional Information
480 kcal
Calories
35g
Protein
18g
Carbohydrates
29g
Fat
A delicious recipe for Sichuan Pickled Fish with Wild Mint.
Ingredients
Main Ingredients
- fish
Secondary Ingredients
- scallions
- ginger
- garlic
- small pepper
- pickled vegetables
Sauce and Seasonings
- salt
- white wine
- cornstarch
- egg
- soy sauce
- vinegar
- sugar
- chili oil
Instructions
0% Complete
1
Step 1
Cut the fish into large pieces, marinate with a small amount of salt and a little white wine for a while to remove the fishy smell, use paper towels to absorb the water on the fish, and evenly apply starch and egg liquid (or not, as long as you can fry the fish to golden brown without falling apart).
2
Step 2
Prepare scallions, ginger, garlic, small pepper, and pickled vegetables! (Pickled vegetables are very important, I used pickled vegetables made with pickled vegetable water from my hometown, the taste is better than what is sold outside).
3
Step 3
Chop all the ingredients and prepare them for use. Prepare a bowl, add all the seasonings from the auxiliary materials, and then add some water to mix well.
4
Step 4
Put the fish pieces into the oil pan and fry over medium heat until golden brown, then remove them. (The oil should be plenty, just enough to cover the fish, my fish pieces were a bit small, so I fried them for a shorter time to avoid breaking them, and they didn’t look as golden brown).
5
Step 5
Pour out the frying oil, leave a little in the pan, put the fried fish back into the pan, and pour the mixed seasoning juice from step 3 evenly over the fish.
6
Step 6
After a while, add the chopped pickled vegetables.
7
Step 7
Cover the pot, and let the fish absorb the delicious soup for a while! (This is our family’s method, which makes the fish more flavorful, or you can make it into a soup and pour it over the fish).
8
Step 8
When the soup is almost collected, you can serve! The taste is sour and spicy, just right! (If you have Chinese basil, you can add it a few minutes before serving, but I didn’t have it, so I gave it up).
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