Braised Yellow Croaker Fish and Pickled Vegetable Soup 雪菜大湯黃魚
The Braised Yellow Croaker Fish and Pickled Vegetable Soup 雪菜大湯黃魚 is a meltingly tender and tasty braised fish bathed in a beautiful white fish soup with preserved vegetable, bamboo and jin hwa ham until all flavors are melded together. Not only do you have delicious braised fish to eat, you also get a truly delectable soup to sip on, a time saving two in one dish!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 yellow croaker fish 黃魚
- 1/2 tsp salt
- 1 tbsp cornstarch
- 5 slices ginger
- 3 sprigs spring onion, sliced to 1 inch lengths
- 2 tbsp oil
- 1 cup fish or chicken stock
- 3 tbsp preserved snow vegetable 雪菜
- 3/4 cup bamboo shoot 竹筍, sliced
- 1/4 cup Jinhua ham 金華火腿, finely sliced
- 1/2 tsp Shao Hsing rice wine
- 2 cups boiling water
- 51/4 tsp white pepper
Instructions
- 1
Clean the fish under water, then dry with paper towels. Sprinkle salt all over inside and outside of fish. Lightly coat with cornstarch. Shake off excess starch.
- 2
Test pickled snow vegetable for saltiness. If very salty rinse in cool water to reduce saltiness. Squeeze dry and chop to 1/4 iinch lengths.
- 3
Heat oil in wok over high heat. Add in ginger and the white sections of spring onion, reserving the green sections, and stir a few moments until aromatic.
- 4
Lower heat to low and add in fish. Fry until golden brown, then flip and repeat on other side.
- 5
Heat up the stock in a pot that can fit the fish.
- 6
Slip in the fried fish, cover and simmer for 5 mins.
- 7
Add in the snow vegetable, bamboo shoots, Jinhua ham, reserved green spring onions, rice wine and boiling water.
- 8
Cover pot and let simmer for 10 mins over low heat.
- 9
Carefully scoop fish and soup into an soup bowl, sprinkle white pepper and serve hot.