Zha Cai Yu (steamed Fish With Pickled Vegetables)

Zha Cai Yu, also known as Steamed Fish with Pickled Vegetables, is a popular dish in Guangxi Cuisine known for its savory and tangy flavors. This dish combines the delicate taste of fresh fish with the pungent and spicy kick of pickled vegetables, creating a harmonious and satisfying meal.

Zha Cai Yu (steamed Fish With Pickled Vegetables)

Ingredients

  • 4 fish fillets
  • 1 cup pickled zha cai (Sichuan preserved mustard stem)
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 1 green onion, chopped
  • 1-inch ginger, julienned
  • 1 red chili, sliced (optional)
  • 1 tablespoon vegetable oil

Instructions

  1. Place the fish fillets on a heatproof plate.
  2. Spread the pickled zha cai over the fish fillets.
  3. In a small bowl, mix together the minced garlic, soy sauce, Shaoxing wine, sesame oil, sugar, and cornstarch. Pour this mixture over the fish and pickled vegetables.
  4. Top the fish with green onions, ginger, and sliced red chili (if using).
  5. Steam the fish over high heat for 15-20 minutes, or until the fish is cooked through.
  6. In a small saucepan, heat the vegetable oil until smoking, then pour it over the steamed fish to release the fragrance of the green onions and ginger.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
30g
Fat
12g
Carbohydrates
8g

Supplies

Heatproof plate Small bowl Small saucepan

Tools

Steamer

Serving suggestions

Serving suggestions: Serve the Zha Cai Yu with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

Tips: Be sure to adjust the amount of pickled zha cai according to your preference for spiciness and saltiness.

Cost

$15