Braised Fish Fillet with Pickled Mustard Greens and Tomatoes

Ingredients

Instructions

1. 1

   Marinate fish: Pat fish fillet dry. In a bowl, combine fish pieces with Shaoxing wine, white pepper, and cornstarch. Mix gently and set aside for 10 minutes.

2. 2

   Prepare pickled mustard greens: Rinse the pickled mustard greens thoroughly under cold water to remove excess salt. Squeeze dry and slice thinly.

3. 3

   Sear fish: Heat vegetable oil in a wok or large skillet over medium-high heat. Carefully add the marinated fish pieces and sear for 1-2 minutes per side until lightly golden. Remove and set aside.

4. 4

   Sauté aromatics and vegetables: In the same wok, add a little more oil if needed. Add ginger slices, sliced garlic, and white parts of scallions. Stir-fry for 30 seconds until fragrant. Add sliced pickled mustard greens and stir-fry for 2 minutes. Add tomato wedges and stir-fry for 1 minute.

5. 5

   Braise: Pour in the braising liquid. Bring to a boil, then reduce heat to simmer. Return the seared fish to the wok. Cover and simmer for 5-7 minutes, or until fish is cooked through and flavors are well combined. Gently stir in the green parts of scallions just before serving.