Dinner · 35 min · chinese

Fish with Pickled Mustard Greens

Chinese flavors, weeknight effort. Sea bass fillets meets pickled mustard greens in a 35-minute dinner worth keeping in rotation. It is weeknight cooking that still hits your targets — 15 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Sea bass fillets
• 1 cup Pickled mustard greens
• 1 block Silken tofu
• 4 cups Chicken stock
• 4 Pickled chiles
• 4 slices Fresh ginger
• 4 cloves Garlic
• 0.5 tsp White pepper
• 1 tbsp Shaoxing wine
• 3 Scallions

Steps

1. Rinse the pickled greens and squeeze dry, then slice. Sear the fish fillets 1 minute per side; they finish in the broth.
2. Fry the pickled greens, ginger, garlic, and pickled chiles in oil 3 minutes until fragrant and the oil turns golden.
3. Pour in the stock and wine, bring to a boil, and simmer 10 minutes so the pickles season the broth.
4. Slide in the fish and the tofu cut into cubes; simmer 5 minutes until the fish flakes. Season with white pepper and salt.
5. Serve in deep bowls with scallions on top. Sour, savory, and clean — the pickle broth is the star, the fish is the vehicle.

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