📝 About This Recipe
Hailing from the lush, subtropical borders of Yunnan province, this dish captures the soul of Southwestern Chinese 'Suan La' (Sour and Spicy) flavors. It features tender white fish poached in a vibrant, golden broth powered by tangy fermented bamboo shoots, aromatic ginger, and the electrifying heat of fresh Thai bird's eye chilies. This recipe is a sensory journey, balancing the earthy crunch of mountain bamboo with a refreshing acidity that cleanses the palate and warms the heart.
🥗 Ingredients
The Fish and Marinade
- 600 grams White fish fillets (Tilapia, Sea Bass, or Snakehead) (sliced into 1/4 inch thick bite-sized pieces)
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon Cornstarch (to coat the fish for a velvet texture)
- 1/2 teaspoon White pepper (ground)
- 1/2 teaspoon Salt
The Aromatics and Broth Base
- 200 grams Fermented bamboo shoots (sliced into strips; available in Asian markets)
- 100 grams Pickled mustard greens (Suan Cai) (chopped)
- 2 inch piece Fresh ginger (thinly sliced)
- 5 cloves Garlic (smashed)
- 4-6 pieces Thai bird's eye chilies (halved lengthwise for heat)
- 4 cups Chicken or fish stock (high quality)
- 2 tablespoons Vegetable oil
Seasoning and Garnish
- 2 tablespoons Rice vinegar (adjust to taste for acidity)
- 1/2 cup Coriander (Cilantro) (roughly chopped)
- 2 stalks Scallions (cut into 1-inch batons)
- 1 teaspoon Sichuan peppercorns (optional, for a slight numbing effect)
👨🍳 Instructions
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1
Place the sliced fish in a medium bowl. Add the Shaoxing wine, salt, white pepper, and cornstarch. Massage gently with your hands until the fish is evenly coated and the liquid is absorbed. Set aside to marinate for 15-20 minutes.
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2
If using canned or bagged fermented bamboo shoots, rinse them under cold water to remove excess brine, then drain thoroughly.
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3
Heat 2 tablespoons of vegetable oil in a wok or large heavy-bottomed pot over medium-high heat.
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4
Add the sliced ginger, smashed garlic, and Sichuan peppercorns. Stir-fry for 30-60 seconds until fragrant, being careful not to burn the garlic.
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5
Add the chopped pickled mustard greens and the fermented bamboo shoots to the wok. Stir-fry for 3-4 minutes to 'wake up' the fermented flavors and slightly brown the edges.
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6
Toss in the Thai bird's eye chilies and stir for another minute. The air should become spicy and pungent.
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7
Pour in the chicken or fish stock. Bring the mixture to a rolling boil, then reduce heat to medium-low and simmer for 10 minutes to develop a deep, complex broth.
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8
Taste the broth. Add the rice vinegar and more salt if necessary. The broth should be assertively sour and spicy.
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9
Turn the heat back up to medium-high. Once the broth is bubbling, carefully drop the marinated fish slices into the pot one by one so they don't stick together.
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10
Do not stir immediately. Let the fish cook undisturbed for about 1 minute until the coating sets, then gently push them with the back of a spoon.
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11
Cook for an additional 1-2 minutes until the fish is opaque and just cooked through. Overcooking will make the fish tough.
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12
Turn off the heat. Stir in the scallion batons and half of the coriander.
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13
Transfer the entire contents into a large serving bowl. Garnish with the remaining coriander and serve immediately while steaming hot.
💡 Chef's Tips
For the best texture, use a firm white fish like tilapia or sea bass; delicate fish like cod may fall apart in the broth. If you find the fermented bamboo smell too strong, blanch the shoots in boiling water for 2 minutes before stir-frying. Don't skip the cornstarch marinade—this 'velveting' technique ensures the fish stays silky and protects it from the high heat of the broth. Adjust the number of Thai chilies based on your spice tolerance; removing the seeds will provide flavor with less intense heat. Use a high-quality stock as it forms the backbone of the dish; a homemade fish bone broth is the gold standard here.
🍽️ Serving Suggestions
Serve with a large bowl of steamed jasmine rice to soak up the addictive sour broth. Pair with a side of stir-fried bok choy or gai lan with oyster sauce to balance the acidity. A chilled, crisp Riesling or a cold herbal tea works beautifully to cut through the spice. For a complete Yunnan experience, serve alongside a plate of cold-tossed rice noodles (Liangfen). Offer a small dish of soy sauce with extra chopped chilies on the side for those who want an extra kick.