Fish braised in pickled mustard greens

Fish braised in pickled mustard greens

　　Origin: Guizhou, China.

　　History: Dushan pickled mustard greens are made by fermenting leafy greens with garlic, chili peppers, sweet glutinous rice wine, fine salt, and rock sugar. They have a crisp texture, fragrant aroma, and a well-balanced flavor that is sour, sweet, spicy, and salty. These greens can be eaten directly or used in cooking dishes or making soups. During the Ming dynasty, traveler Xu Xiake tasted the pickled mustard greens while traveling through Guizhou. By the Qing dynasty, they had become an imperial tribute. Over a decade ago, they were recognized as one of Guiyang’s premium delicacies.

　　Features: Made with Dushan pickled mustard greens and fresh fish. The dish has a rich pickled aroma and a delicious taste.

　　Preparation: Clean the fresh fish. Score the fish with diagonal cuts and marinate it in soy sauce, Sichuan peppercorns, and salt until flavorful. Heat a wok, add oil, and heat until 70% hot. Deep-fry the fish until golden brown, then remove. Leave some oil in the wok, add the pickled mustard greens and stir-fry for two to three minutes. Add ginger, scallions, sliced garlic, MSG, and broth. Place the fish back into the wok, bring to a boil over high heat, then simmer over low heat until the sauce thickens. Remove the fish and place it on a serving plate. Thicken the remaining sauce with a cornstarch slurry and pour it over the fish.