How to Prepare Delicious Snapper in pickled mustard broth酸菜鱼片

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Snapper in pickled mustard broth酸菜鱼片 Spicy and Sour Ribeye Pot 酸汤肥牛. Served with ribeye cooked with red hot peppers pickled mustard greens, enow mushroom, bean thread glass noodles, and topped with fresh. Use your Uber account to order delivery from Wu's Super Bowl in Dallas-Fort Worth. You can have Snapper in pickled mustard broth酸菜鱼片 using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Snapper in pickled mustard broth酸菜鱼片

  1. You need 6 oz of snapper fillet, salt marinated for at least 30mins.
  2. Prepare 1/3 cup of pickled mustard.
  3. You need 2 of dry chilies.
  4. You need 20 of Szechuan pepper corns.
  5. Prepare 1/2 package of silk tofu.
  6. You need 2 slices of ginger.
  7. Prepare 2 of garlic cloves, minced.
  8. It's 2 Tsp of starch for coating fish.
  9. You need 6 of Basil leaves or 1 green onion for garnish.

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Snapper in pickled mustard broth酸菜鱼片 instructions

  1. Marinate snapper in salt for at least 30 minutes. Ideally 3 hrs to overnight. Rinse off the fish and pad dry before slice into bite size and dust generous starch all over. Shake off excessive starch and set them aside..
  2. Heat up 1.5 Tsp olive oil and fry Szechuan peppercorns and chilies until aromatic. If you can handle its strong taste, then leave them in. Others remove all Szechuan pepper..
  3. Add pickled mustard and sauté until aromatic. Pour in chicken stock or just water. Cut in silk tofu at this time. Bring the pot to a boil and simmer for 5 minutes..
  4. Gently add fish into the soup. Cook for a few more seconds until they are done. Adjust seasoning with fish sauce if necessary. Garnish with herbs. Serve with rice..

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