It's incredible that sauerkraut fish is one of my Cantonese favorite dishes.
With its first acquaintance is introduced by others, there is a feeling of seeing each other and hating the night.
More than ten years ago, I met a netizen, and when I met, he said he would take me to eat fish.
Don't fish go from snack to big? What a good taste. I thought to myself.
I remember that the agreed location was near Tianhe City, and he took two small friends with him.
We got on the bus and it was a bit crowded in the rush hour bus.
The evening sunset gently caressed his face through the car window, reflecting the warm yellow of his skin.
He was much taller than me, and when the car shook, he kind of wanted to help me, and he held out his hand and didn't bother to get closer.
The destination station was called Wuyang New Town, and it didn't take long for them to walk to a Sichuan restaurant that led up stairs to the second floor.
The dining environment is very quiet, very different from the heat of the Sichuan restaurant I know, a table of people seem to be quietly eating dinner at home, and you can clearly hear the impact of dishes and chopsticks.
We sat at a long table, on either side.
The table is a hot pot special table, with a large pit in the middle.
Soon a pot of fish sat down, the basin much larger than the basin, and the pit was tightly sewn.
The first time I saw a fish in that form, the flesh slices were snow-white and slightly rolled, like a snowy mountain, covered with red peppers, and at the foot of the mountain was a few kilometers away was a yellow soup, floating with large shards of sauerkraut and transparent sour radish slices.
A good start is too precious, and it will make your memories last forever.
Because in the next ten years, every once in a while, I would go to this restaurant with Oba to eat a pot, until one year of the big wolf's birthday, I led the team to go, only to find that it was completely flavored, and the sauerkraut was not fresh.
In those years, although my cooking skills also became more and more advanced, I would make my own sauerkraut fish every once in a while, but I was discouraged every time, because I could never make that kind of taste, and the fish slices were not thin enough, thin and not hard enough, and they would shatter when touched.
But sauerkraut fish is different from other dishes, it is addictive. The more you can't do it, the more you want to go deeper.
After moving into the new house for several years, almost isolated from restaurant outside food, want to eat what dishes are completely by their own hands, the obsession in the heart is also slowly released, can not make the same taste and what does it matter? Because a hundred families have a hundred recipes for the same dish.
There is no need to pursue the accumulation of spices, the simpler and healthier, the more I can eat the authentic taste of food, so my sauerkraut fish seasoning will always only have oil, salt, pepper and pepper, no pepper, chicken powder, cooking wine, and even no ginger.
Mixed with too many spices, in addition to the color and flavor are complete, but also has five flavors of miscellaneous bar, how to taste, can not taste the true taste of fish.
When he was young, he suddenly moved his heart to a person, which may be just an angle of his side face, or it may be the charm of the corners of his mouth when he laughs, nor can it be ruled out that it is the afterscent of the shampoo that floats out when he walks by.
The man who took me to eat sauerkraut fish, although he was not impressed with him, and after one side, I was moved by the fish, as if I had a love affair with the fish.
Recently, I like to choose Basa fish fillet, and when I invited Li Li's family to dinner, the chopsticks together told them without reservation: "This fish is thornless, rest assured to eat." ”
Her husband pulled a large bowl of rice with fish fillets, which eventually led to her not eating a few pieces.
Later, when I invited my American friend Matt's family to dinner, I learned the lesson of using anchovies the previous time when they basically did not move, and finally I could tell them with a straight face: "This fish is thornless, rest assured to eat." ”
Because friends in this country don't like to eat food that spits bones.
This pot of fish was first used with anchovies, and later changed to basa fillet.
Basa fish fillet feels soft to the touch, but it is also hard after the slices are well cooked, and if the chopsticks are passed, they will not be broken halfway. The most important thing is that it is thornless, less fishy, suitable for all ages.
Make your own sauerkraut fish, never eat gutter oil, in order not to waste the soup, you can also pad your favorite side dishes at the bottom, such as enoki mushrooms, such as lettuce or bean sprouts, the rest of the "gutter oil", pick off the pepper, the soup is still clear and fresh, the next meal can also be next sauerkraut fish noodles.
More than ten years later, the taste of the first pot of sauerkraut fish in Wuyang New Town has long been thrown out of the clouds, and the warm face in the car window has no impression, and even the name is not remembered, because it is not my dish.
But the sauerkraut fish dish, it has changed from first love to lifelong companion.
If you do it too much, it becomes a specialty dish, and it is also praised for entertaining friends, if you like it, try to make it.
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food
material
【Pickled fish】
Basha fish fillet 400 g
Oil 10 g
Salt 3 g
Corn starch 3 g
【Boiled fish】
Sauerkraut 250 g
Boiling water 1500 g
Enoki mushrooms 400 g
Oil 150 g
Salt (with enoki mushrooms) 2 g
Rice vinegar 5 g
Peppercorns 5 g
12 dried chili peppers
1 shallot
Cooked white sesame seeds 3 g
step
sudden
1. After the basa fish fillet is thawed, slice into thin slices;
2, add pickled fish seasoning and mix evenly marinate for one hour;
3: Cut the sauerkraut into pieces after soaking for one hour, chop the shallots and cut the dried peppers into sections;
4: Put a little oil in a hot pot, put a few peppers, fry the sauerkraut for a while, inject boiling water to continue boiling, then turn to low heat and cook for 10 minutes;
5, in this process, another pot of boiling water, put the mushrooms to cook;
6. Drain the mushrooms, place them on the bottom of the basin where the fish are ready, and sprinkle with salt;
7, when the soup base is almost cooked, drop the rice vinegar;
8. Scoop up the sauerkraut and spread it on the mushrooms;
9, turn the heat to continue to boil the soup base, use chopsticks to pick up a piece of underground fish fillets, and shake the pot gently several times after the end;
10. When the fish fillets are broken, use a colander to scoop up and spread them on the sauerkraut noodles, and the soup is boiled again and poured into the basin;
11: Wash the pan and heat it, pour in the remaining oil, turn to medium-low heat, add peppercorns and fry until they change color, pick up and discard;
12, turn off the heat, under the remaining pepper fried for a few seconds;
13: Pour on the fish, sprinkle with green onions and sesame seeds and serve.
stick
scholar
※ The amount of ingredients used in Chinese food is not as strict as that of Western food, and the process needs to be tasted while seasoning, such as fish soup, if it is not enough, you can add salt as appropriate;
※ Don't worry too much about more oil and less oil, the more oil is definitely the better, but it is not healthy;
※ Side dishes can be selected according to their own preferences, lettuce, bean sprouts, winter melon, etc. can be put in the oil absorption, sprinkling some salt in the side dishes can prevent eating in the end is not enough taste;
※ Those who like spices can be added as needed, such as pepper, cooking wine, chicken powder and egg whites;
※ If the soup base is too weak, you can also use a thick soup treasure or a soup that you boiled yourself;
※ I add rice vinegar is often felt that sauerkraut is not sour enough;
※ Before the fish fillet, you should use chopsticks to stir, otherwise it is not cooked, remember not to stir after the pot, it is easy to break.