Description
Big Big Fish
🚚 Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Origin：Yuet Fung Marine PDTs / Jiangmen, China
🔖 Certification： HACCP quality inspection international certification; exported to the United States, Canada, Australia and Hong Kong aquatic products registered enterprises
🌱 About the Producer / Supplier：
Located in Jiangmen, the largest hometown of overseas Chinese in China, it has its own freshwater fish farm under its own supervision and provides primary processing and sales of frozen aquatic products. Yuet Fung Seafood Co., Ltd. was founded in Jiangmen, China in 1973. In addition to its business in Hong Kong, it also established processing plants in China.
The company's business philosophy:
▪️ Products fresh
▪️ Stable supply
▪️ Food security
🌱 Supplier Productss：
🛍 Product Information：
Binomial Name：-
Chinese Name：酸菜魚
Other Names：Boiled Fish with Pickled Cabbage and Chili
Product Description：Classic Sichuan and Chongqing dish - pickled fish
In the early years in Sichuan, Chongqing and other places, people would pickle sauerkraut in early winter so that it could be used as cooking in winter and spring. "Sauerkraut fish" is a well-known dish that originated from Chongqing and Chongqing Sichuan cuisine. There are many theories about its origin. The most common one is that fishermen in Jiangjin area of Chongqing would trade leftover fish with farmers on the riverside for pickled sauerkraut. , and then boiled sauerkraut and fresh fish into soup. Because of its delicious taste, this dish became popular.
Pickled fish, like boiled fish, is popular all over China. Although both use sliced fish as the main ingredient, the methods of pickled fish and boiled fish are different. Sauerkraut fish is made by frying pickled peppers, ginger, etc. until fragrant, then adding soup to stew the sauerkraut and fish; boiled fish is made by blanching the fish, then pouring hot oil with dried chili peppers, Sichuan peppercorns and other seasonings on top of the fish. The taste is slightly spicy, and the soup is sour and spicy. It is now a very popular dish in various parts of China.
allusion
Pickled fish is made with fresh fish and kimchi. Because the kimchi tastes very sour, it is called pickled fish. It is said that in history, Sichuan folk would pickle green vegetables into sauerkraut on the tenth day of early winter and store them in large pots. They can be taken as needed and can be eaten until the following summer. Folks often use pickled cabbage combined with chicken, duck, fish and meat to make soup.
重慶江津県の川辺の農村で生まれた。商品価値が低く市場では売れない小魚を漁民が物々交換に持ち込んだことから、農村の酸菜と一緒に調理した酸菜魚が誕生したとも言われる。1990年代初めに、重慶火鍋が中国全土でブームとなるなか、時期を同じくして、重慶の料理として料理店で出されるようになり、中国各地に広がった。
乳酸発酵した酸菜の持つ酸味と塩味、ソウギョなどの魚の持つうま味、トウガラシの持つ辛味、花椒の持つ舌をしびれさせる感覚と風味が融合することで、複雑な味を持ち、かつ、酸菜の強すぎる味を和らげ、ソウギョの生臭みを抑えて、食べやすくする効果が出る料理である。
Variety：
Supply Season：Fish farming is available throughout the year, with the harvest period from July to November.
Storage Method：Low temperature storage: refrigerated at 2-4 degrees Celsius for 2-4 days; frozen at -18 degrees Celsius or below for 4-6 months.
#Should Be / Avoided：
There is no literature report.
*Food Compatibility：
There is no literature report.
Cooking Tips：Use pickled cabbage, pickled chili peppers, dried chili peppers, and Sichuan peppercorns to cook together with the fish fillets. The taste is sour and spicy.
作り方
ソウギョの鱗を落とし、頭は切り分け、身を三枚に下ろし、皮つきのまま薄切りにする。切り身に塩、酒で下味を付け、卵白と和える。
酸菜は軽く水洗いし、食べやすい大きさに切る。
ニンニクは皮を剥き、薄切りにする。ショウガを薄切りにする。酢漬けの青唐辛子を輪切りにする。
鍋を火にかけ、植物油を少し入れて、熱くなったらニンニク、ショウガ、花椒を入れて炒め、香りがでたら青唐辛子と酸菜を入れて軽く炒め、スープを入れて、熱くなるのを待つ。
ソウギョの頭とあらを入れ、軽く煮立たせ、あくを取る。
酒、塩、胡椒、うま味調味料で味を調える。
ソウギョの切り身をばらけるように入れる。
別の鍋に植物油を100mlほど入れ、熱してから鷹の爪を入れ香りを出し、先ほどの鍋の上にかける。
コリアンダーの葉を散らして完成。
Notes：*Pictures are for reference only, the actual product shall prevail*
Sustainable Seafood Guide
Dishes：
▲ The mellow-flavored stock can combine the sour aroma of fresh fish and pickled cabbage, bringing a finishing touch of layered flavor to the dish.
🔸 Supplementary Information：
Suitable for three to four people
250g fish fillets
280g soup stock
Soup 300g
Ingredients: Fish fillet: grass carp, water, peanut oil, cornstarch, salt, sugar, water, sodium glutamate
Ingredients: kimchi (big leaf mustard, salt), ginger, garlic, salt, spices,
Food additives (citric acid, glacial acetic acid, lactic acid, sodium D-erythorbate, tartrazine, disodium edetate, potassium sorbate, sodium metabisulfite), soy sauce, white wine, vegetable oil, ginger, pepper, garlic, yeast extract Extract, edible chicken fat, onion, soy sauce,
Food additives (food flavors, lactic acid, citric acid),
Food spices, pepper, food additives (sodium glutamate, 5-flavor core
disodium glycolate)
ItemItem / per 100g (per 100g)
Energy/Energy(kcal/kcal) 367
Protein(gram/g) 13.8
Total Fat/Total Fat(g/g) 33.2
-Saturated Fat(g/g) 5
-Trans Fat/Trans Fat(g/g) 0
Carbohydrates/Carbohydrates(g/g) 1.8
-Sugar/Sugars(g/g) 1
Sodium/Sodium(mg/mg) 6309
1 box X 15/pack
Pre-orders are available once a week. Supply is subject to arrival and may be shipped separately.
🥗 Product Categories (English)： Boiled Fish with Pickled Cabbage and Chili
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅 Remark：
❄️Frozen Delivery Service❄️
If you order with fresh vegetables, they will be delivered at 0-4 degrees Celsius and delivery within 4-6 hours. Frozen goods may thaw.
If delivery is required at -18 degrees, the amount of frozen goods is required at least $380 or more, we will separate separate orders. You can choose the delivery method "I want to add an order" and the goods will be separated into 2 temperatures (0-4 degrees and -18 degrees in 2 separate boxes) delivery.
