Chinese · Lunch
Cold Pickled Fish Salad
Poached white fish fillet cooled and dressed in a tangy Sichuan-style pickling liquid of rice vinegar, soy sauce, sugar, chilies and Sichuan peppercorn, tossed with crunchy cucumber, carrot, ginger and scallion. Served chilled over shredded napa cabbage as a bright, numbing-tart cold salad.
$6
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
215Calories
31.2gProtein
5.9gFat
11.8gCarbs
6.8gSugar
2.1gFiber
1450mgSodium
85mgChol
0.9gSat Fat
680mgPotassium
75mgCalcium
1.8mgIron
1.6mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
spice-route
thirty-min-meals
hidden-gems
low-calorie
Instructions
1
Prep
Pat the white fish fillet dry, slice into three thick pieces, and julienne the ginger, cucumber, carrot, napa cabbage and scallion.
2
Poach
Bring water to a gentle simmer over medium heat, slide in the fish and poach 5 to 6 minutes until opaque.
3
Toast
Warm the sesame oil in a small pan over low heat, add the Sichuan peppercorn and torn dried chili, and swirl 30 seconds until fragrant.
4
Chill
Transfer the cooled fish to the fridge and chill 45 minutes until fully cold.
5
Whisk
In a bowl, whisk together the rice vinegar, soy sauce, sugar, salt and the bloomed chili oil until sugar dissolves.
6
Toss
Flake the chilled fish into chunks and gently toss with the napa cabbage, cucumber, carrot, scallion and ginger.
7
Plate
Pour the dressing over the salad, toss gently to coat, and serve on a chilled plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 2 cup480ml water, for poaching
- 4 tbsp4 tbsp rice vinegar
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp Sichuan peppercorn
- 22 dried chili
- 2 tsp2 tsp ginger-fresh
- 1 cup90g napa cabbage
- 1/2 cup60g cucumber
- 1/2 cup50g carrot
- 22 scallion
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp salt
