Braised Fish with Pickles

Braised Fish with Pickles is a delightful Chinese seafood dish that features tender fish infused with the tangy flavors of pickles, creating a harmonious balance of taste. This dish highlights the freshness of seafood while adding a unique twist from the pickled ingredients, making it a must-try for seafood lovers.

Ingredients

• White fish fillets (e.g., cod or tilapia) - 300 grams
• Pickled cucumbers - 100 grams, sliced
• Garlic - 3 cloves, minced
• Ginger - 1 inch, sliced
• Spring onions - 2, chopped
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sugar - 1 teaspoon
• Sesame oil - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Water - 150 ml
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the minced garlic and sliced ginger, sautéing until fragrant.
3. Carefully place the fish fillets in the skillet and season with salt and black pepper. Cook for about 3-4 minutes on each side until they are lightly browned and almost cooked through. Remove the fish and set aside.
4. In the same skillet, add the sliced pickled cucumbers, soy sauce, rice vinegar, sugar, and water. Stir well to combine.
5. Return the fish to the skillet, cover, and let it braise in the sauce for about 8-10 minutes, or until the fish is fully cooked and the flavors meld together.
6. Drizzle the sesame oil over the dish and sprinkle with chopped spring onions before serving.

Nutrition

• Calories: 350
• Protein: 35 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.15 L

Health Benefits

• Rich in omega-3 fatty acids which promote heart health.
• High protein content aids in muscle repair and growth.

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