Sauerkraut fish is a classic Sichuan dish originated from the mountain city of Chongqing. It is famous for its unique seasoning and unique cooking techniques. It is also called “sauerkraut fish” in various places. It is mainly made of fresh grass carp and Sichuan pickles. It tastes hot and sour. Pickled fish was popular in the 1990s, and it is also one of the pioneers of Chongqing’s Lake cuisine.


250 grams of fish
1 bag of pickled cabbage
1 green onion
5 slices of ginger
4 cloved garlic
Moderate salt
10 dry red peppers
2 tbsp vegetable oil
Appropriate amount of water


Step 1
Wash and soak pickled cabbage

Step 2
a fish fillet

Step 3
Chop onion, ginger and garlic, set aside

Step 4
Cut sauerkraut into pieces and set aside

Step 5
Add all the ingredients, season and simmer for 30 minutes

Step 6
Out of the pot