Imagine a dish that transforms ordinary fish into a crispy, golden masterpiece, paired with the bold, tangy punch of pickled mustard greens. This Chinese-inspired recipe is not just a meal—it's a flavor explosion that will transport your taste buds to the bustling street markets of China. With a perfect balance of crispy texture, savory marinades, and zesty greens, this Fried Fish with Pickled Mustard Greens is about to become your new obsession in home cooking.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 2 servings
Ingredients
- 2 fish fillets (e.g., tilapia or cod)
- 1 cup pickled mustard greens, chopped
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 green onion, chopped
Instructions
- Pat the fish fillets dry with paper towels to remove excess moisture. This helps achieve a crispy exterior when frying.
- In a shallow bowl, mix soy sauce and cornstarch to create a light marinade. Coat the fish fillets evenly in this mixture and let sit for 5 minutes to allow flavors to penetrate.
- Heat vegetable oil in a large non-stick skillet or wok over medium-high heat until the oil shimmers and is hot but not smoking.
- Carefully place the marinated fish fillets into the hot oil. Fry for 3-4 minutes on each side until golden brown and crispy, with an internal temperature of 145°F (63°C).
- Remove fish from the skillet and set aside on a paper towel-lined plate to drain excess oil.
- In the same skillet, quickly stir-fry the chopped pickled mustard greens for 1-2 minutes to warm them through and release their tangy flavor.
- Drizzle sesame oil over the fish and mustard greens for an additional layer of aromatic flavor.
- Plate the fried fish and top with the warm pickled mustard greens. Garnish with freshly chopped green onions.
- Serve immediately while the fish is hot and crispy, accompanied by steamed rice if desired.
Tips
- Pat your fish fillets completely dry before marinating to ensure maximum crispiness
- Use a high-heat oil like vegetable oil for the perfect golden-brown exterior
- Don't overcrowd the pan when frying to maintain oil temperature and achieve even cooking
- Check fish doneness with a meat thermometer - aim for 145°F (63°C)
- Choose fresh, high-quality pickled mustard greens for the most vibrant flavor
- Let the fish rest on paper towels after frying to absorb excess oil
- The sesame oil drizzle is optional but adds an incredible depth of flavor
- Serve immediately for the best texture and taste experience
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
