Fish With Sour Pak Choi - 酸菜鱼 - Suan Cai Yu

This is one of the dishes Xiaoyu prepared when he invited me over for some serious chinese cooking. Though Xiaoyu wasn't entirely happy with it, because he didn't have the right fish, I though it was delicious! But yes, he now used a rather small fish that comes from the freezer of our beloved Chinese supermarket, that was cut in pieces, but had the bones still in there so we had to be a bit cautious eating it, and it didn't have so much taste. The vegetables tasted absolutely great, and the dish combined wonderfully with the other dishes.

Ingredients:
400 gr fish cut in pieces of about 5 cm (best take the filets of a river fish)
1 package of preserved sour pak choy
2 tbs corn starch or tapioca starch
1/2 tbs shaohsing rice wine
1 tbs sunflower oil

the sour pak choi is the bottom left package

• Mix the rice wine and corn starch with the fish and marinate for 15 to 30 minutes.
• Heat the oil in the wok, and carefully fry the fish for a minute or 3.
• Add the package of preserved pak choi and let everything cook for another 8 minutes or till the fish is ready

Suan Cai Yu happily coming along