Boiled Fish Fillets With Pickled Cabbage And Chili Recipe

1. Prepare the vegetables: remove outer leaves of the cabbage, halve and core it, then finely shred to yield about 4 cups. Julienne or grate the carrot, thinly slice the red chili (remove seeds for less heat), and thinly slice the garlic.

2. Make the pickling brine: in a small saucepan combine rice vinegar, 1/4 cup water, granulated sugar, and 1 tsp kosher salt. Warm gently over medium heat, stirring until sugar and salt dissolve. Remove from heat and stir in 1 tsp neutral oil and 1/4 tsp toasted sesame oil (if using) plus red pepper flakes if you want extra heat. Let the brine cool for 5 minutes.

3. Pack vegetables: place the shredded cabbage, carrot, sliced chili, and garlic in a large bowl or a jar. Pour the warm brine over the vegetables so they are immersed. Use a spoon to press down and remove air pockets. Let cool to room temperature (about 20–30 minutes).

4. Short-pickle: once cooled, cover and refrigerate for at least 1 hour before serving for quick pickling. For more developed flavor, refrigerate 4–8 hours or overnight. The pickled cabbage will keep in the fridge for up to 5 days.

5. Prepare the fish: rinse fillets and pat dry with paper towels. Trim any bones or ragged edges and cut into serving portions if needed. Season both sides lightly with 1 tsp kosher salt (divided) and a few grinds of black pepper.

6. Make the poaching liquid: in a wide, shallow skillet or saucepan large enough to hold the fillets in a single layer, combine 4 cups water (or light fish stock), 1 tablespoon white wine (optional), 1 bay leaf, 6 peppercorns, the lemon half sliced, and parsley stems. Bring just to a gentle simmer over medium heat — do not boil rapidly, you want small bubbles and steam.

7. Poach the fish: reduce heat so the liquid is at a very gentle simmer. Slide the seasoned fillets into the liquid in a single layer. Poach uncovered until opaque and just cooked through — about 4–6 minutes for 1-inch-thick fillets (thinner fillets 3–4 min, thicker fillets 6–8 min). Fish is done when it flakes easily and registers 60–63°C (140–145°F) in the thickest part.

8. Remove and rest: using a spatula or slotted spoon, gently lift fillets from the poaching liquid and transfer to a warm plate. Tent loosely with foil and rest for 2 minutes.

9. Plate the fish: divide the poached fillets among serving plates.

10. Top with pickled cabbage: use a slotted spoon to lift some pickled cabbage and chili, allowing excess brine to drain, and arrange it over and beside each fillet. Adjust amount to taste — about 1/2 to 1 cup pickled mixture per serving.

11. Finish and serve: sprinkle toasted sesame seeds, sliced scallions, and chopped cilantro or parsley over the fish and pickles. Serve with lemon wedges on the side for squeezing. Optionally offer extra chili or red pepper flakes for heat.