Steps to Make Award-winning Snapper in pickled mustard broth酸菜鱼片

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, snapper in pickled mustard broth酸菜鱼片. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Snapper in pickled mustard broth酸菜鱼片 is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Snapper in pickled mustard broth酸菜鱼片 is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook snapper in pickled mustard broth酸菜鱼片 using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Snapper in pickled mustard broth酸菜鱼片:

1. Get 6 oz snapper fillet, salt marinated for at least 30mins
2. Take 1/3 cup pickled mustard
3. Prepare 2 dry chilies
4. Get 20 Szechuan pepper corns
5. Take 1/2 package silk tofu
6. Take 2 slices ginger
7. Get 2 garlic cloves, minced
8. Prepare 2 Tsp starch for coating fish
9. Take 6 Basil leaves or 1 green onion for garnish

Instructions to make Snapper in pickled mustard broth酸菜鱼片:

1. Marinate snapper in salt for at least 30 minutes. Ideally 3 hrs to overnight. Rinse off the fish and pad dry before slice into bite size and dust generous starch all over. Shake off excessive starch and set them aside.
2. Heat up 1.5 Tsp olive oil and fry Szechuan peppercorns and chilies until aromatic. If you can handle its strong taste, then leave them in. Others remove all Szechuan pepper.
3. Add pickled mustard and sauté until aromatic. Pour in chicken stock or just water. Cut in silk tofu at this time. Bring the pot to a boil and simmer for 5 minutes.
4. Gently add fish into the soup. Cook for a few more seconds until they are done. Adjust seasoning with fish sauce if necessary. Garnish with herbs. Serve with rice.

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