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Carp Braised with Pickled Mustard Greens
Rate this recipeCarp braised with pickled mustard greens is a fixture at parties. It's tangy, with the clean sweetness of the fish and a rich broth, which is why it's so popular.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
9
Time
45 minutes
Servings
4
Level
Easy
Ingredients
Carp
1 piece
Tomatoes
2 piece
Pickled mustard greens
150 g
Spring onions
2 stalk
Minced garlic
1 tablespoon
Dill
50 g
Chicken stock
600 g
Pork belly
200 g
Coriander
3 sprig
Implementation Steps
01
- Clean the carp.
- Put the fish in a bowl and marinate with 1 tablespoon of seasoning powder, 1 tablespoon of fish sauce and pepper for 15 minutes.
- Cut the tomatoes and pickled greens into pieces.
- Cut the pork belly into small pieces.
- Put the fish in a bowl and marinate with 1 tablespoon of seasoning powder, 1 tablespoon of fish sauce and pepper for 15 minutes.
- Cut the tomatoes and pickled greens into pieces.
- Cut the pork belly into small pieces.
02
- Heat a little oil in a pan and fry the garlic until fragrant.
- Add the pork belly and stir-fry until it firms up, then add the tomatoes and stir-fry until soft.
- Add the pickled greens and adjust the seasoning.
- Add the pork belly and stir-fry until it firms up, then add the tomatoes and stir-fry until soft.
- Add the pickled greens and adjust the seasoning.
03
- When the tomatoes have softened and released their color, add the chicken stock and heat over low heat until it boils, then add the fish.
- Turn the fish over, then add the dill, spring onions and pickled greens.
- Add finely chopped chili. When the fish has firmed up, braise for another 5 minutes, then turn off the heat.
- Turn the fish over, then add the dill, spring onions and pickled greens.
- Add finely chopped chili. When the fish has firmed up, braise for another 5 minutes, then turn off the heat.
04
- Turn off the heat, top with coriander and it's ready to serve to the family.
The blend of sour and sweet makes it very tasty.
The blend of sour and sweet makes it very tasty.
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Carp Braised with Pickled Mustard Greens