Hot and Sour Soup (Poached Fish, Sichuan Style)

Suan Cai Yu [酸菜鱼] is a Sichuan spicy poached fish with pickled mustard greens. I know it doesn’t sound appetizing but it is my all-time favorite Sichuan dish. It has a very unique spicy, sour, numbing, and thick fish broth. It is Very popular all over China but not well-known outside of China. If you are not Chinese and you know about this dish, your Chinese friend will be impressed.

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5 from 1 vote

Sichuan Hot And Sour Pouched Fish Soup With Pickled Mustard Greens [酸菜鱼]

Ingredients

Main Ingredient

  • 1000 grams s of white fish 500 grams of fish meat and 500 grams of fish bones

Ingredients to marinade the fish meat

  • 500 grams of fish meat slices
  • 1 tsp salt
  • Some white pepper to taste
  • 1 tbsp Chinese cooking wine
  • 1 tsp ginger juice
  • 1 egg white
  • 1/2 tbsp of cornstarch

Ingredients for the fish broth

  • 500 grams of fish bones rub it with 1/2 tsp of salt, 3 tbsp of Chinese cooking wine, 1 tbsp of cornstarch . Then rinse it with running water several times
  • 2.5 tbsp of oil to brown the fishbone
  • 5 cloves of garlic
  • 2 pieces of scallion
  • 1 inch of ginger
  • 1.2 liter of hot water

Ingredients to make the Suan Cai Yu

Ingredients for the flavorful oil

  • 3 tbsp of oil
  • red dry chilies
  • Sichuan peppercorn
  • Diced garlic and scallion to put on the top of the dish

Video

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