A Sichuan sour and spicy soup of tender fish fillets poached in a tangy broth made from pickled mustard greens, dried chilies, and Sichuan peppercorns. Comforting and intensely flavored.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ fish
⚠ eggs
Equipment Needed
wok
Instructions
-
1
Slice fish thinly and marinate with egg white, cornstarch, and salt.
-
2
Stir-fry pickled mustard greens with garlic, ginger, and dried chilies.
-
3
Add stock and bring to a boil, simmer ten minutes for flavor.
-
4
Gently slide fish slices into the simmering broth.
-
5
Cook two minutes until fish is just done, pour into a bowl and top with hot peppercorn oil.
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Did You Know?
Suan Cai Yu originated from Chongqing river fishermen who cooked their catch with locally pickled vegetables on the boat.
Chef's Notes
Equipment Tips
- wok
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