Failing to Cook Chinese Food “Boil Fish with Pickled Cabbage and Chili”
Another Failure in my kitchen life. I have to say the simpler the recipe looks, the harder to make the food as delicious as you expected.
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It looks very simple to cook.
I love eating the Chinese dish, whose name is “Boil Fish with Pickled Cabbage and Chili”, the original name should be “suan tsai yu (酸菜鱼)” which means “tartish cabbage and fish” if you take it literally. I’ve eaten a lot of that in restaurants, and it looked very simple to cook. Have some pickled cabbage, have some fish fillets, some chilis and some spices, boil them together and you will get it? NO, not that simple.
The Cooking Process
My “suan tsai yu” debut cooking began with reading. I found a post about cooking the dish online. That is a good post and the finished dish in the pictures looked even better than that I have ate in restaurants.
It told me to buy a live fish first, But I did not do that- I hate dealing with live fish, so I chose to buy some fish fillets from a supermarket. That was also fresh, I guessed. From the same supermarket I bought a packaged pickled cabbage, some Chinese pepper, some eggs and some garlics as the post told me. I have already had yellow rice wine, starch, pepper powder, ginger and Salt in my kitchen.
Now, I returned to my kitch and make the first step: Curing of the fish fillets. Put the fillets into a large bowl, put in half a spoon of salt, two spoons of the yellow rice wine, one spoon of starch, one spoon of pepper powder and one egg’s egg white and mix them together. Done for the Step 1. I have not the spoon the author described in her post, instead I used my soup ladle to measure the quantity- where it went one spoon, I put in half a soup ladle.
Step 2: stir-frying the pickled cabbage
As the post told me, I poured in two spoons of vegetable oil into my woks and when it got heated, I put in cut garlics and ginger slices, stir fried until I can smell the aroma. Then put in the cut cabbage(the packaged pickled cabbage has been cut already before it was put in the packet) and the Chinese pepper, continued stir frying until all of the materials in the wok were mixed together smoothly. Water in. How much Water? Enough to cover whatever in the wok.
Step 3: Boiling
This was the simplest step throughout the cooking process. After the soup in the wok began to bubble up, continue boiling it for another 15 minutes.
Step 4: Fi-sh-i-n
Do you still remember the fish fillets? Yeah? Good. Now put the fillets into the soup in your wok piece by piece. Stop! Do not stir with the ladle as I did (I guess that was where I began to make my dish into a mess). Put the lid on the wok and let the fish enjoyed it self in the soup for a few minutes (2-5 minutes). Take the lid away, and what do you have in your wok now? What I had was just far from what I usually eat in restaurants, and further from what I saw in the picture of the post. Not the color, nor the taste. I tried my best to have a little of the dish. I could hardly find the fish fillets as they had been stirred into particles, and the cabbage just did not taste as it should do. Most of the dish went into garbage bin.
I can not promise if I will try again. I am just feeling frustrated at the moment.
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