Braised Fish Fillet with Pickled Mustard Greens and Tomatoes 鹹菜番茄炆魚塊
A delightful and comforting braised fish dish, featuring tender fish fillet simmered with tangy pickled mustard greens and fresh tomatoes in a light, savory broth.
Hong Kong
Fish
Under 30 min
Nutrition (per serving)
278kcalCalories
32.5gProtein
12.8gCarbs
10.2gFat
2.1gFiber
892mgSodium
Ingredients
- 400g firm white fish fillet, cut into 2-inch pieces
- 1tsp Shaoxing wine
- 0.5tsp white pepper
- 1tbsp cornstarch
- 2tbsp vegetable oil
- 150g pickled mustard greens, rinsed and sliced
- 2 medium tomatoes, cut into wedges
- 3 slices ginger
- 2 cloves garlic, sliced
- 1 stalk scallion, cut into 2-inch lengths (white parts separated)
- 250ml water or fish stock
- 1tbsp light soy sauce
- 0.5tsp sugar
- 0.25tsp salt
Steps
- Marinate fish: Pat fish fillet dry. In a bowl, combine fish pieces with Shaoxing wine, white pepper, and cornstarch. Mix gently and set aside for 10 minutes.
- Prepare pickled mustard greens: Rinse the pickled mustard greens thoroughly under cold water to remove excess salt. Squeeze dry and slice thinly.
- Sear fish: Heat vegetable oil in a wok or large skillet over medium-high heat. Carefully add the marinated fish pieces and sear for 1-2 minutes per side until lightly golden. Remove and set aside.
- Sauté aromatics and vegetables: In the same wok, add a little more oil if needed. Add ginger slices, sliced garlic, and white parts of scallions. Stir-fry for 30 seconds until fragrant. Add sliced pickled mustard greens and stir-fry for 2 minutes. Add tomato wedges and stir-fry for 1 minute.
- Braise: Pour in the braising liquid. Bring to a boil, then reduce heat to simmer. Return the seared fish to the wok. Cover and simmer for 5-7 minutes, or until fish is cooked through and flavors are well combined. Gently stir in the green parts of scallions just before serving.
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