Super Easy Szechuan Fish Soup w/ Pickled Mustard 酸菜鱼 Chinese Hot & Sour Fish Soup Recipe

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is budget-friendly.

Szechuan peppercorns

🥗Healthier: black pepper

💰Cheaper: white pepper

Black pepper offers a milder flavor, while white pepper is more accessible.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth is healthier and customizable, while water with seasonings is cost-effective.

chili oil

🥗Healthier: olive oil with chili flakes

💰Cheaper: regular cooking oil with spices

Olive oil with chili flakes offers a healthier fat option, while regular oil is less expensive.

Heat vegetable broth in a large pot over medium heat until simmering.

Add ginger and garlic, cooking until fragrant, about 1-2 minutes.

Stir in Szechuan peppercorns and chili oil, cooking for another minute.

Add the fish fillets and simmer until cooked through, about 5-7 minutes.

Incorporate tomatoes and mushrooms, cooking until softened, about 3-4 minutes.

Add tofu and bok choy, simmering until bok choy is wilted, about 2-3 minutes.

Season with soy sauce and sesame oil to taste.

Serve hot over cooked rice noodles, garnished with chopped green onions and coriander.

Cooking Techniques

Spice Level:

Allergens