Suan Cai Yu Recipe - Sichuan Fish Soup with Pickled Mustard Greens

whole fish

🥗Healthier: filleted fish

💰Cheaper: frozen fish

Filleted fish is easier to prepare, while frozen fish can be more affordable.

suan cai (pickled mustard greens)

🥗Healthier: fresh mustard greens

💰Cheaper: sauerkraut

Fresh greens provide a lighter flavor, while sauerkraut is a cost-effective substitute.

Slice the tilapia into pieces a little more than a fourth inch thick.

Marinate the fish with salt, Shaoxing wine, potato starch, and 1 egg white.

Chop the pickled mustard greens and wash them to remove excess salt.

Drain and squeeze out residual water from the mustard greens.

Take out about two tablespoons of pickled red chili peppers.

Slice garlic and ginger, and chop the white part of the green onion into one inch slices.

Finely chop the green part of the onion separately.

Slice red chili at an angle and cut dried chilies with scissors to release seeds.

Set aside fresh green Sichuan peppercorn and dried chilies.

Add 2 tablespoons of oil to the pan and fry the aromatics until slightly brown.

Add the pickled veggies and stir fry until fragrant.

Add 3 cups of stock (or boiling water) and season with 1.5 teaspoons salt and 0.25 teaspoons white pepper powder.

When the soup boils, reduce heat to medium-low and add the fish slices one by one.

Gently lay the fish slices on top and stir a little; cook for about 1 minute until done.

In a large serving bowl, add scoops of pickled veggies and fish slices, then pour over the soup.

Heat 3 tablespoons of cooking oil and pour over the dried chilies and fresh Sichuan peppercorn.

Pour the hot infused oil over the soup and garnish with chopped green onion and red chili.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens