Suan Cai Yu, Sop Ikan Ala Sichuan | Suan Cai Yu Recipe, Fish Soup with Pickled Mustard Greens
Suan Cai Yu, Sop Ikan Sichuan
Suan Cai Yu Recipe
Bahan
Marinasi ikan:
Sup ikan:
Garnish:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bersihkan sisik 1 ekor ikan kakap putih sekitar 500 gram, lalu keringkan dengan tisu.
- Pisahkan tulang dari daging ikannya, lalu potong tulangnya besar-besar.
- Buang sisa tulang yang masih menempel di dagingnya, lalu iris tipis-tipis dagingnya.
- Tambahkan 1/2 sdt garam dan sedikit air ke daging dan tulang ikan masing-masing, lalu aduk sampai agak lengket.
- Buang airnya dan cuci bersih beberapa kali, lalu keringkan dagingnya dengan tisu.
- Iris 3 cm jahe seperti korek api dan potong 1 batang daun bawang, tambahkan 3 sdm air, lalu remas-remas sampai sarinya keluar.
- Tuang sari jahe dan daun bawangnya ke atas daging dan tulang ikan, tambahkan 1/2 sdt garam ke masing-masing mangkoknya, lalu aduk perlahan.
- Khusus untuk daging ikannya, tambahkan 2 sdt tepung maizena, 1/2 sdt kaldu jamur, dan 1/2 butir putih telur, lalu aduk perlahan sampai rata.
- Cincang 7 siung bawang putih, iris 2 cm jahe, iris 4 buah cabe rawit hijau, dan iris 250 gram sawi asin.
- Panaskan wajan dengan sedikit minyak sayur, lalu goreng setengah bagian bawang putih cincang sampai kuning keemasan dan angkat.
- Tambahkan sedikit minyak sayur lagi, lalu goreng tulang ikan di wajan anti lengket sampai kuning dan sisihkan.
- Tumis jahe dan sisa bawang putih sampai harum.
- Masukkan sawi asinnya lalu tumis kurang lebih 1 menit.
- Tuang kurang lebih 700 ml air, lalu masukkan tulang ikan yang sudah digoreng tadi.
- Tambahkan 2 sdt sichuan peppercorns, 1/2 sdt gula, 1/2 sdt garam, 1 sdm arak masak, dan cabe rawit yang sudah diiris.
- Tutup wajan dan masak kurang lebih 3 menit dengan api besar sampai kaldunya berwarna putih.
- Angkat sawi asin dan tulang ikannya lalu pindahkan ke mangkuk saji.
- Masukkan fillet ikan yang sudah diiris ke dalam wajan dan masak kurang lebih 1 menit sampai mendidih dan matang.
- Matikan api, tuang ke mangkuk saji, lalu garnish dengan irisan daun bawang, cabe merah, dan bawang putih goreng.
Ingredients
For the fish:
For fish soup:
Garnishes:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Scale 1 whole white snapper of about 500 grams, then pat it dry with kitchen paper.
- Separate the bones from the flesh, then cut the bones into large pieces.
- Remove any bones still attached to the flesh, then slice the flesh thinly.
- Add 1/2 tsp of salt and a little water to the fish flesh and the bones separately, then stir until they feel slightly sticky.
- Discard the water and rinse several times, then pat the flesh dry with kitchen paper.
- Cut 3 cm of ginger into matchsticks and cut 1 stalk of spring onion, add 3 tbsp of water, then squeeze them until the juices come out.
- Pour the ginger and spring onion juice over the fish flesh and bones, add 1/2 tsp of salt to each bowl, then stir gently.
- For the fish flesh only, add 2 tsp cornstarch, 1/2 tsp mushroom bouillon, and 1/2 an egg white, then stir gently until evenly coated.
- Chop 7 cloves of garlic, slice 2 cm of ginger, slice 4 green bird's eye chillies, and slice 250 g of pickled mustard greens.
- Heat a wok with a little vegetable oil, then fry half of the chopped garlic until golden and lift it out.
- Add a little more vegetable oil, then fry the fish bones in a non-stick pan until golden and set them aside.
- Saute the ginger and the remaining garlic until fragrant.
- Add the pickled mustard greens, then stir-fry for about 1 minute.
- Pour in about 700 ml of water, then add the fried fish bones.
- Add 2 tsp Sichuan peppercorns, 1/2 tsp sugar, 1/2 tsp salt, 1 tbsp cooking rice wine, and the sliced chillies.
- Cover the wok and cook for about 3 minutes over high heat until the broth turns white.
- Lift out the pickled greens and fish bones and transfer them to a serving bowl.
- Add the sliced fish fillet to the wok and cook for about 1 minute until it boils and the fish is done.
- Turn off the heat, pour into the serving bowl, then garnish with sliced spring onion, red chilli, and fried garlic.
Cook Mode
Suan Cai Yu, Sop Ikan Ala Sichuan | Suan Cai Yu Recipe, Fish Soup with Pickled Mustard Greens
Suan Cai Yu, Sop Ikan Ala Sichuan | Suan Cai Yu Recipe, Fish Soup with Pickled Mustard Greens
Bahan
Marinasi ikan:
Sup ikan:
Garnish:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bersihkan sisik 1 ekor ikan kakap putih sekitar 500 gram, lalu keringkan dengan tisu.
- Pisahkan tulang dari daging ikannya, lalu potong tulangnya besar-besar.
- Buang sisa tulang yang masih menempel di dagingnya, lalu iris tipis-tipis dagingnya.
- Tambahkan 1/2 sdt garam dan sedikit air ke daging dan tulang ikan masing-masing, lalu aduk sampai agak lengket.
- Buang airnya dan cuci bersih beberapa kali, lalu keringkan dagingnya dengan tisu.
- Iris 3 cm jahe seperti korek api dan potong 1 batang daun bawang, tambahkan 3 sdm air, lalu remas-remas sampai sarinya keluar.
- Tuang sari jahe dan daun bawangnya ke atas daging dan tulang ikan, tambahkan 1/2 sdt garam ke masing-masing mangkoknya, lalu aduk perlahan.
- Khusus untuk daging ikannya, tambahkan 2 sdt tepung maizena, 1/2 sdt kaldu jamur, dan 1/2 butir putih telur, lalu aduk perlahan sampai rata.
- Cincang 7 siung bawang putih, iris 2 cm jahe, iris 4 buah cabe rawit hijau, dan iris 250 gram sawi asin.
- Panaskan wajan dengan sedikit minyak sayur, lalu goreng setengah bagian bawang putih cincang sampai kuning keemasan dan angkat.
- Tambahkan sedikit minyak sayur lagi, lalu goreng tulang ikan di wajan anti lengket sampai kuning dan sisihkan.
- Tumis jahe dan sisa bawang putih sampai harum.
- Masukkan sawi asinnya lalu tumis kurang lebih 1 menit.
- Tuang kurang lebih 700 ml air, lalu masukkan tulang ikan yang sudah digoreng tadi.
- Tambahkan 2 sdt sichuan peppercorns, 1/2 sdt gula, 1/2 sdt garam, 1 sdm arak masak, dan cabe rawit yang sudah diiris.
- Tutup wajan dan masak kurang lebih 3 menit dengan api besar sampai kaldunya berwarna putih.
- Angkat sawi asin dan tulang ikannya lalu pindahkan ke mangkuk saji.
- Masukkan fillet ikan yang sudah diiris ke dalam wajan dan masak kurang lebih 1 menit sampai mendidih dan matang.
- Matikan api, tuang ke mangkuk saji, lalu garnish dengan irisan daun bawang, cabe merah, dan bawang putih goreng.
Ingredients
For the fish:
For fish soup:
Garnishes:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Scale 1 whole white snapper of about 500 grams, then pat it dry with kitchen paper.
- Separate the bones from the flesh, then cut the bones into large pieces.
- Remove any bones still attached to the flesh, then slice the flesh thinly.
- Add 1/2 tsp of salt and a little water to the fish flesh and the bones separately, then stir until they feel slightly sticky.
- Discard the water and rinse several times, then pat the flesh dry with kitchen paper.
- Cut 3 cm of ginger into matchsticks and cut 1 stalk of spring onion, add 3 tbsp of water, then squeeze them until the juices come out.
- Pour the ginger and spring onion juice over the fish flesh and bones, add 1/2 tsp of salt to each bowl, then stir gently.
- For the fish flesh only, add 2 tsp cornstarch, 1/2 tsp mushroom bouillon, and 1/2 an egg white, then stir gently until evenly coated.
- Chop 7 cloves of garlic, slice 2 cm of ginger, slice 4 green bird's eye chillies, and slice 250 g of pickled mustard greens.
- Heat a wok with a little vegetable oil, then fry half of the chopped garlic until golden and lift it out.
- Add a little more vegetable oil, then fry the fish bones in a non-stick pan until golden and set them aside.
- Saute the ginger and the remaining garlic until fragrant.
- Add the pickled mustard greens, then stir-fry for about 1 minute.
- Pour in about 700 ml of water, then add the fried fish bones.
- Add 2 tsp Sichuan peppercorns, 1/2 tsp sugar, 1/2 tsp salt, 1 tbsp cooking rice wine, and the sliced chillies.
- Cover the wok and cook for about 3 minutes over high heat until the broth turns white.
- Lift out the pickled greens and fish bones and transfer them to a serving bowl.
- Add the sliced fish fillet to the wok and cook for about 1 minute until it boils and the fish is done.
- Turn off the heat, pour into the serving bowl, then garnish with sliced spring onion, red chilli, and fried garlic.
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