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.
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
- Place the fish fillets on a heatproof plate.
- Spread the pickled zha cai over the fish fillets.
- 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.
- Top the fish with green onions, ginger, and sliced red chili (if using).
- Steam the fish over high heat for 15-20 minutes, or until the fish is cooked through.
- 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