Fried Fish with Pickled Mustard Greens

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Grandma's Fried Fish with Pickled Mustard Greens comes with thick fish steaks smothered in a thick sweet, tangy and salty glaze full of crunch!

Prep Time15

Cook Time10

Vegetable Soaking Time30

Total Time55

Course: Dinner, Lunch, Main Course, Side Dish

Cuisine: Asian, Chinese

Servings:

Calories: 571kcal

1 kg / 2.2 lb grouper fish steak (or any that you prefer)
300 g / 0.66 lb pickled mustard greens (soaked and rinsed in cool water, then drained)
4 cloves garlic (finely chopped)
6 tbsp cooking oil (4 tbsp for the fish and 2 tbsp for the sauce)
4 tbsp light soy sauce (or to taste)
1 US cup water
1 1/4 tbsp sugar (or to taste)
1/2 tbsp chicken bouillon powder
2 tbsp starch slurry (1 tbsp potato starch mixed with 1 tbsp water)

Cut the sour vegetables into chunks roughly 5mm (2") thick or to preference.
Pour 4 tbsp oil into a wok or pan and turn the heat up to high. When the oil's hot, add the fish steaks in to cook for 4 minutes or until golden brown. While it's frying, combine the chicken bouillon powder, water and soy sauce in a bowl.
After 4 minutes, flip and fry the fish for another 5 minutes or until cooked.
Note: If the pan or wok looks dry, pour in 1 tbsp oil to keep it sizzling.
Transfer onto a plate for later while you cook the sauce.
Pour the washed vegetables in and stir fry for 30 seconds with the sugar.
Pour the mixed sauce in and simmer for 20 seconds.
Place the cooked fish on top of the sauce and let it sit for 20 seconds to absorb the flavor. Flip to the other side and let it sit for another 20 seconds.
Turn the heat to low and mix the starch slurry until combined, then slowly stir the sauce while pouring in the slurry to thicken the sauce up.
Scoop the fish onto a plate and pour the remaining sauce on top.
Serve immediately as is!

Avoid over-frying the fish. If it's fried for too long in oil, it will become dry and hard. Try to cook it until it's just cooked.
Taste the sour vegetables before you cook. Every brand will have a different level of saltiness, so make sure to taste test and adjust the flavors to preference as you go.
Keep the meat chunkier. This will complement the texture in the sauce. Anything too thin will get lost in the tang and crunch of the vegetables.
Use fresh ingredients. Frozen will work, but the taste and texture of fresh seafood complements the crunch in the sauce.
We buy our pickled mustard greens from the Chinese supermarkets. They come in plastic bags with no branding, so keep an eye out at your local Asian grocery store.
To prepare the sour vegetables, rinse and wash them in cool water 2-3 times, then let it soak for 20-30 minutes. Drain in a colander until dry before use.
For the seafood, we like to use grouper steaks because they're meatier, but you can use whichever you prefer. Cod, halibut and swordfish are some great options. Dad also likes his cut into smaller chunks rather than leaving it whole, so cut it or leave it to preference.