📝 About This Recipe
A cornerstone of Sichuanese home cooking, Suancai Yu is a masterclass in the balance of 'Suan' (sour) and 'La' (spicy). This dish features velvety, melt-in-your-mouth white fish poached in a golden, umami-rich broth fortified by lacto-fermented mustard greens and tingly Sichuan peppercorns. It is a vibrant, aromatic experience that awakens the palate and warms the soul, representing the rustic elegance of Southwestern Chinese cuisine.
🥗 Ingredients
The Fish and Marinade
- 1.5 lbs White Fish Fillet (Tilapia, Catfish, or Sea Bass) (thinly sliced at a 45-degree angle)
- 1 tablespoon Shaoxing Rice Wine
- 1.5 tablespoons Cornstarch (creates the signature velvet texture)
- 1 large Egg White (lightly beaten)
- 1/2 teaspoon White Pepper (ground)
- 1/2 teaspoon Salt
The Soup Base
- 10 oz Sichuan Pickled Mustard Greens (Suancai) (rinsed and chopped into 1-inch pieces)
- 2 inches Ginger (peeled and thinly sliced)
- 5 cloves Garlic (thinly sliced)
- 4-6 pieces Pickled Thai Bird's Eye Chilies (chopped; adjust for heat preference)
- 6 cups Chicken Broth or Fish Stock (high quality)
- 3 tablespoons Vegetable Oil
The Aromatic Sizzle Finish
- 8-10 pieces Dried Red Chilies (snipped in half)
- 1 tablespoon Sichuan Peppercorns (whole)
- 2 stalks Scallions (chopped)
- 1/4 cup Cilantro (for garnish)
- 2 tablespoons Neutral Oil (for the final pour)
👨🍳 Instructions
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1
Place the sliced fish in a medium bowl. Add the Shaoxing wine, salt, and white pepper. Massage gently with your hands for 1 minute until the fish becomes slightly tacky.
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2
Add the egg white and cornstarch to the fish. Mix well until every slice is evenly coated in a thin, translucent film. Set aside to marinate for 15-20 minutes.
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3
Heat 3 tablespoons of oil in a large wok or deep pot over medium-high heat. Add the sliced ginger and garlic, stir-frying for 30 seconds until fragrant.
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4
Add the chopped pickled mustard greens and pickled chilies to the wok. Stir-fry for 3-5 minutes. This step is crucial to 'wake up' the fermented flavors and remove the raw pickled scent.
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5
Pour in the chicken broth or fish stock. Bring the mixture to a rolling boil, then reduce heat to medium-low and simmer for 10 minutes to allow the mustard greens to infuse the broth.
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6
Taste the broth. Depending on the saltiness of your pickles, you may need a pinch of salt or a splash of rice vinegar for extra punch.
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7
Turn the heat back up to medium-high. Once boiling, use chopsticks to gently drop the fish slices into the broth one by one to prevent them from clumping.
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8
Do not stir immediately! Let the fish sit for 30 seconds to set the starch coating. Then, very gently push the fish with the back of a ladle.
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9
Cook the fish for only 1-2 minutes. As soon as the flesh turns opaque and white, it is done. Overcooking will make the delicate slices break apart.
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10
Carefully pour the soup and fish into a large, deep serving bowl. Top with the chopped scallions and fresh cilantro.
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11
In a small saucepan or clean wok, heat 2 tablespoons of neutral oil until it begins to shimmer and smoke slightly.
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12
Place the dried chilies and Sichuan peppercorns directly on top of the fish in the serving bowl. Pour the hot oil over the spices; they should sizzle loudly and release an intense aroma.
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13
Serve immediately while steaming hot.
💡 Chef's Tips
For the best texture, slice the fish as thinly as possible; partially freezing the fish for 20 minutes makes this easier. Always rinse your pickled mustard greens under cold water before chopping to control the salt levels. Don't skip the 'velveting' process (egg white and cornstarch)—it is what gives the fish its silk-like mouthfeel. If you prefer a cloudier, richer broth, you can pan-fry the fish bones first until golden before adding the water/stock. Use high-quality Sichuan peppercorns that are bright red for the best numbing sensation (ma).
🍽️ Serving Suggestions
Serve with plenty of steamed jasmine rice to soak up the addictive, sour broth. Pair with a side of stir-fried bok choy or gai lan with garlic to balance the spice. A chilled glass of Riesling or a crisp lager cuts through the heat and acidity beautifully. Provide small side bowls for guests to help themselves to the broth and fish together. For a communal feast, serve alongside a cooling cucumber salad with smashed garlic.