Fish simmered in a pickled cabbage or preserved vegetable rich stock is one of the milder Sichuanese dishes, yet is still intensely flavourful even without so much rich red spice. A 'pickled cabbage stock' may not entice you, but the tangy fermented vegetables contrast beautifully with the mellow firm flesh of white fish - and all are served together in a comforting broth of rich Sichuan sharp-salt-hot flavours.
This instant meal contains a large packet of cabbage mixed together with a little green chilli, and preserved in vinegar, garlic and ginger. Plus two small sachets of soup base. All you need to add is a little shaoxing wine, a 1.5kg fish (filleted & sliced, though keeping the bones for extra flavour in the broth), and a little ginger and garlic.
Serves 3-4. BJ Condiment Cabbage Ingredients: Pickled cabbage bag: Pickled cabbage 60% (vinegar, cabbage), pickled wild chilli (vinegar, wild chilli), pickled chilli (vinegar, chilli) (sulphites), ginger, garlic, preservative (potassium sorbate). Powder bag: Starch (corn starch), salt, pepper. Soup base: salt, flavour enhancer E621, E625, pepper