Vinegar-Braised White Cod (Cu Liu Bai Xue Yu)

Why people make this dish

Cooking fish with vinegar is one of those clever old techniques that turns out to have a solid nutritional rationale: the mild acidity helps dissolve calcium from the fish bones into the cooking liquid, making more of it available to the body. Bro Niu came across white cod at the morning fish stall and was reminded of a vinegar-braised silver cod dish he had enjoyed at a well-known restaurant — the restaurant version was on the sweet side, so he put together his own, lighter take at home. White cod (bai xue yu) is a deep-sea fish prized for its silky, delicate texture, which makes it ideal for a quick pan-braise where you do not want the flesh to toughen. The addition of cloud ear fungus and sweet peppers rounds out the colour and gives a pleasant contrast of textures.

Who it suits / who should be cautious

• Anyone who enjoys fish and wants a quick, light, flavourful weeknight dish
• People who want to support their calcium intake through food
• Those watching fat and cholesterol levels — this dish is cooked with minimal oil
• Generally suitable for most adults; adjust the vinegar level if you have an acidic stomach

Why these ingredients (the food-therapy logic)

• White cod (bai xue yu): A lean, high-protein deep-sea fish; traditionally considered neutral in nature and easy to digest. Its fine texture means it cooks quickly without drying out.
• Rice vinegar (chun mi cu): The key element here — cooking fish in vinegar is a traditional method associated with improving calcium absorption. The flavour of good rice vinegar (especially aged Shanxi-style vinegar) is aromatic and rounded, not harshly acidic.
• Cloud ear fungus (yun er, Auricularia auricula): A mild, crunchy fungus with essentially no fat. Traditionally associated with promoting blood circulation and supporting cardiovascular health; it adds a pleasant chewiness to the sauce.
• Sweet peppers (hong / huang rou jiao): Provide vitamin C and a natural sweetness, and their bright colour makes the dish visually appealing.

Ingredients (2 servings)

Ingredient	Amount	Notes
White cod fillets	~300 g	Cut into serving pieces
Dried cloud ear fungus	1 small handful	Soak in water until soft; remove tough stem
Red bell pepper	A few pieces	Cut into bite-size chunks
Yellow bell pepper	A few pieces	Cut into bite-size chunks
Ginger, minced	To taste	For fragrance
Parsley or spring onion	To garnish	Chopped
Marinade:
White pepper	A pinch
Rice wine	A splash
Cornstarch	A small amount
Sauce:
Pure rice vinegar	2 tablespoons	Add near the end to preserve aroma
Sugar	2 teaspoons
Salt	1/2 teaspoon
Light soy sauce	1/2 tablespoon
White pepper	A pinch
Water	To taste	Adjust for desired sauce consistency

Method

1. Soak the dried cloud ear fungus in cold water until fully softened. Remove the tough stems and set aside.
2. Cut the red and yellow peppers into small pieces. Mince the ginger. Chop the parsley or spring onion.
3. Cut the white cod into pieces and marinate briefly with a pinch of white pepper, a splash of rice wine, and a small amount of cornstarch.
4. Heat a small amount of oil in a wok or frying pan over medium-high heat. Add the ginger and stir until fragrant. Add the cod pieces and pan-fry lightly on each side until just golden. Remove and set aside.
5. In the same pan, add the cloud ear fungus and sweet peppers and stir-fry until fragrant and slightly softened.
6. Add the combined sauce ingredients (rice vinegar, sugar, salt, soy sauce, pepper, and a little water). Bring to a simmer.
7. Return the fish pieces to the pan. Allow the sauce to bubble and coat the fish.
8. Scatter over the chopped parsley or spring onion and serve immediately.

Bro Niu’s tips

Add the vinegar toward the end of cooking, or just before you add the fish back to the sauce — this preserves the fragrant aroma of the vinegar, which dissipates quickly with prolonged heat. Good-quality pure rice vinegar (or aged Shanxi chen cu if you can find it) makes a noticeable difference to the depth of flavour.

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Published May 29, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.