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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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
- 2.5 tbsp of oil
- 4 cloves of garlic
- 4 slices of ginger
- 500 grams of Pickled Mustard Greens/ Suan Cai/ 酸菜
- 6-8 pieces of pickled chilies
- the fish broth that we made
- the fish meat slices that we marinade before
- some salt to taste
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