Sichuan Boiled fish with pickled Cabbage & Chilli (酸菜魚)

Sichuan cuisine

The Most Popular Cuisine in China!

Sichuan Cuisine is one of my favourite food at all time. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic & the unique flavour of Sichuan pepper.

Here is the video recipe

This is also one of my favourite fish dish as you can have the soup too. I had skipped some steps which I didn’t do like pan fry the fish bone or stir fry the Pickled Cabbage first, I guess this is the lazy way or I can’t be bother as I was hungry coz I didn’t had breakfast.

其實我一直很喜歡酸菜魚，因為吃魚時還可以喝湯，其實應該還要用泡椒但因為家裏沒有所以用了新鮮青辣椒. 為什麼我說是懶人正宗版，煮法是正宗但有些步驟可以做得更好例如先煎香魚骨，先炒香鹹酸菜. 因為今朝早沒有吃早餐所以很肚餓，想快些煮好這道菜。 很多人會問應該用什麼魚去煮這道菜？我是用大魚，你還可以用桂花魚、生魚或鱸魚，在大陸很多時會用草魚（香港叫做鯇魚）但我不建議用香港鯇魚去做這道菜，因為香港鯇魚魚肉質不是很滑，和大陸的草魚肉質很不同，如果你有在大陸吃過草魚，你就知道他們肉質不一樣。

材料

1條魚 我今次只買到大魚尾，亦可用生魚、桂花魚和鱸魚等

1/4個 鹹酸菜 （我會建議用泰國牌子或選擇酸甜）

少量泡椒、四川花椒、辣椒乾或新鮮辣椒、芝麻、蔥粒

#sichuancuisin #sichuanfood #sichuanboiledfish #酸菜魚