Perch One piece (weighing about 600g) Non-spicy pickled fish seasoning bag a bag
Edible oil 40g Garlic cloves 15g
Cooking wine 10g Ginger 6g
Starch 6g Spring onions (optional) 3g
Saute white sesame seeds (optional) 2g
How to make thin pickled fish fillets Super simple - thin salted pickled vegetables that are not spicy and low in oil Illustration of how to make fish fillets 1

Step 1

p> What I use here is sea bass, because there are relatively few spines. One sea bass weighs about 600g. Chop off the head of the fish, slice the body into slices, shave out the big fish bones in the middle and chop into pieces. Super simple - thin salted pickled vegetables that are not spicy and low in oil Illustration of how to make fish fillets 2

Step 2

Add 6g of shredded ginger, 10g of cooking wine, and 6g of dry starch to the fish fillets. Finally, add the pickled fish seasoning package, stir evenly and marinate for 10 minutes. Super simple - thin salted pickled vegetables that are not spicy and low in oil Illustration of how to make fish fillets 3

Step 3

Pour 40g of vegetable oil into the pot, heat it up and cut in 15g of chopped garlic. Pour in the pickled cabbage bag from the pickled fish seasoning pack and stir-fry for about two minutes until the aroma of the pickled cabbage and garlic comes out.Super simple - thin salt pickled vegetables that are not spicy and low in oil Illustration of how to make fish fillets 4

Step 4

Pour 700g of oil-free and salt-free stock or water into the pot. After the soup boils, add the fish head and fish bones and cook for three minutes. Some pickled fish seasoning packages will come with a stock package, so add them in this step. Go in. Super simple - thin salty pickled vegetables that are not spicy and low in oil Illustration of how to make fish fillets 5

Step 5

Carefully put the marinated fish fillets into the pot, cook over high heat for a minute or two until the fish fillets change color and it is ready to serve. Sprinkle 2g of fried white sesame seeds and 3g of chopped green onion according to your preference. (If you require perfection, you can heat 20g of oil in a pot and pour it on the shallots and sesame seeds to bring out the fragrance. I am in a hurry here, so I omitted this step) Cooking tips for thin pickled fish fillets

Note: 1. I have bought many brands of pickled fish seasoning packets. Without exception, the starch content of their marinade packets is not high enough. If you don’t add any extraIf you add starch, the fish will not be so tender when cooked. What is my personal experience? When marinating the fish, add a little more starch yourself. 2. Many brands of sauerkraut and fish seasoning packets are relatively salty when finished, because the salt content of sauerkraut is too high, so when buying, try to buy sauerkraut and fish seasoning packets with thin salt. I speak from experience. 3. For the stock, I usually use stick bones, blanch them in water, simmer them over low heat for two hours without adding any seasoning, then filter them and put them in a box and freeze them for storage, so they are convenient to use. Of course, the stock is actually most suitable for stewing with chicken, but native chicken is too expensive, so I usually buy pork ribs. The taste will be better if you use stock here. If it is not available, just use water.