🇨🇳 Chinese Cuisine

酸菜鱼 (Suan Cai Yu)

Sichuan Pickled Cabbage Fish

Prep Time 40 minutes

Servings 4

Difficulty Medium

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.

Ingredients

500g white fish fillets (grass carp or bass)
300g pickled mustard greens
6 dried red chilies
1 tablespoon Sichuan peppercorns
3 cloves garlic
Ginger slices
1 egg white
1 tablespoon cornstarch
Chicken stock

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.

Did You Know?

Suan Cai Yu originated from Chongqing river fishermen who cooked their catch with locally pickled vegetables on the boat.