Chinese · Dinner
Pickled Cabbage Fish Soup Bowl
White fish fillet poached in a tangy broth built on Sichuan pickled mustard cabbage, fresh chili, ginger and scallion, finished with white pepper and a splash of rice vinegar. Served over glass noodles in a deep bowl with the sour, peppery broth ladled generously on top.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
420Calories
41.2gProtein
11.8gFat
37.5gCarbs
3.6gSugar
3.9gFiber
1580mgSodium
95mgChol
2.1gSat Fat
890mgPotassium
85mgCalcium
2.6mgIron
3.2mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-calorie
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Slice the fish fillet into thin pieces, chop the sauerkraut, julienne the ginger, slice the chili and scallions, keeping whites and greens separate.
2
Heat vegetable oil in a pot over medium heat and sauté the ginger, garlic, scallion whites and half the chili for 1 minute until fragrant and golden.
3
Add sauerkraut to the pot and simmer over medium heat for 3 minutes until the broth smells tangy and the edges turn golden-brown.
4
Pour in chicken stock and water, bring to a gentle boil over medium-high heat, then reduce to medium and simmer 8 minutes until cloudy.
5
Slide the fish into the simmering broth and poach over medium-low heat for 3 to 4 minutes until opaque and flakes easily.
6
Stir in rice vinegar, white pepper and salt, then divide softened noodles into a deep bowl and ladle broth, fish and sauerkraut over top.
7
Plate
Scatter remaining chili and scallion greens over the bowl and serve immediately while steaming.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 5.2 oz150g sauerkraut
- 2 cup480ml chicken stock
- 2 cup480ml water
- 2 oz56g fresh ginger
- 4 cloves4 cloves garlic
- 22 fresh red chili
- 44 scallions
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp white pepper
- 3 1/2 oz100g dried rice noodles
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp salt
