Restaurant-style Pickled Fish

Clean the fish, slice it along the grain toward the tail, making the slices thin, not too thick.

I have tried making it very delicious with Osmanthus fish; grass carp and black carp also work. Clean the fish, cut it into slices, making sure to cut along the fish grain towards the tail. Slice thinly, not too thick.

Add 2 to 3 teaspoons of salt to the fish slices and rinse with clean water 3 times. After draining the water, put the seasoning packet from the marinade into the fish slices and mix evenly by hand. Marinate for 5 minutes. After marinating, add one egg white, mix well, let it sit for 3 minutes, and then add an appropriate amount of cornstarch and mix evenly.

Add oil to the pot, put in the pickled vegetables from the seasoning packet, stir-fry for 1 minute, then add a small amount of water (less than the capacity of the plate you will use for the pickled fish) and put the remaining two seasoning packets into the water and bring to a boil. Once boiling, add the fish head and fish bones and simmer for 5 minutes.

Scoop the residue from the pot and put it into a serving plate. Use the highest heat, and when the soup boils, put all the fish slices into the pot, immediately use chopsticks to vigorously separate the fish slices. It’s okay if the slices are still raw at first, vigorously do this, silently count 15 seconds in your mind, then turn off the heat and put the soup and fish slices onto a serving plate. Place scallions on top of the fish slices.

Put oil in the pan, add your preferred amount of green Sichuan peppercorns and fry until fragrant. When the green peppercorns change color, pour them over the fish fillets. The super delicious pickled cabbage fish is ready.