Sour Cabbage Fish

Sour Cabbage Fish

This **Fish Bone Pickled Mustard Green Soup** is a savory and aromatic dish that combines tender fish slices with tangy pickled mustard greens in a rich, flavorful broth. The recipe starts with marinating deboned fish in thin slices for 15 minutes to enhance its texture. A fragrant base is created by stir-frying dried red chili peppers, ginger, garlic, and scallions, infusing the dish with deep, spicy notes. The pickled mustard greens are then sautéed until tender, adding a delightful sour crunch. Fish bones are simmered with soy sauce and cooking wine to create a robust broth, while the marinated fish slices are gently poached for perfect tenderness. The result is a comforting, umami-packed soup with layers of heat, tang, and savory depth—perfect for warming up any meal. Quick to prepare yet full of complex flavors, this dish is a must-try for lovers of bold, hearty soups!

15 Minutes
Medium
4 servings

Ingredients

Metric US
4 serving

Main Ingredients

🥩
fish
300g
🥩
meat
150g
🥩
fish bones
200g

The aromatics

🧅
pickled mustard greens
100g

The sauce & seasonings

🧂
dried red chili peppers
5 pieces
🧂
ginger
10g
🧂
garlic
5 cloves
🧂
scallions
2 stalks

Instructions

1. Step 1

Step 1
I made it simple, deboned the fish, cut the meat into 0.5 cm thick slices, and marinated the fish for 15 minutes.

2. Step 2

Step 2
Stir-fry dried red chili peppers, ginger, garlic, and scallions to bring out the aroma, and set aside as a seasoning. Then, cut the pickled mustard greens into shreds and stir-fry until they are done, and set aside. Next, add the fish bones to the seasoning and stir-fry until fragrant, then add cooking wine, soy sauce, and water, and bring to a boil. In another pot, boil water, and cook the marinated fish slices until they are done, then add them to the pickled mustard green soup.

3. Step 3

Step 3
Fish bone pickled mustard green soup

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