📝 About This Recipe
This soulful Szechuan classic, known as 'Suan Cai Yu', marries the delicate, buttery texture of white fish with a complex, electrifying broth. The signature tang comes from traditional pickled mustard greens, while the heat is a sophisticated balance of white pepper and dried chilies. It is a masterpiece of contrast: silky fish, crunchy pickles, and a golden broth that warms the heart and awakens the palate.
🥗 Ingredients
The Fish & Marinade
- 1.5 lbs Firm white fish fillet (Tilapia, Cod, or Snakehead) (thinly sliced against the grain at a 45-degree angle)
- 1 tablespoon Shaoxing rice wine
- 1 Egg white (lightly beaten)
- 2 teaspoons Cornstarch
- 1/2 teaspoon Salt
- 1/4 teaspoon White pepper powder
The Broth Base
- 1.5 cups Pickled mustard greens (Suan Cai) (rinsed and chopped into bite-sized pieces)
- 2 inch piece Ginger (peeled and thinly sliced)
- 4 cloves Garlic (smashed)
- 3 pieces Scallions (whites cut into segments, greens reserved for garnish)
- 6 cups Chicken or fish stock (high quality or homemade)
- 2 tablespoons Chinkiang black vinegar (adjust to taste for sourness)
- 5-8 pieces Dried red chilies (snipped in half)
- 1 teaspoon Szechuan peppercorns (toasted and lightly crushed)
The Finishing Sizzle
- 3 tablespoons Neutral oil (Grapeseed or Vegetable)
- 1/4 cup Fresh cilantro (roughly chopped)
👨🍳 Instructions
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1
In a medium bowl, gently toss the sliced fish with the Shaoxing wine, egg white, cornstarch, salt, and white pepper. This 'velveting' technique ensures the fish remains incredibly tender. Set aside to marinate for 15-20 minutes.
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2
Heat 1 tablespoon of oil in a large wok or heavy-bottomed pot over medium-high heat. Add the ginger, garlic, and scallion whites, stir-frying for 30 seconds until fragrant.
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3
Add the chopped pickled mustard greens to the pot. Stir-fry for 3-4 minutes; this step is crucial as it 'wakes up' the fermented flavors and removes any raw tinny taste.
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4
Pour in the chicken or fish stock. Bring the mixture to a vigorous boil, then reduce heat to medium-low and simmer for 10 minutes to allow the flavors to meld into a golden, tangy broth.
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5
Stir in the black vinegar and an additional pinch of white pepper. Taste the broth—it should be punchy and bright. Add salt only if necessary, as the pickles are naturally salty.
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6
Turn the heat back up to a gentle simmer. Using chopsticks or tongs, carefully add the fish slices one by one so they don't clump together. Do not stir immediately.
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7
Allow the fish to poach undisturbed for 2-3 minutes. The fish is done when it turns opaque and just starts to flake. Overcooking will make it tough.
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8
Carefully transfer the soup and fish into a large, heat-proof serving bowl. Top with the reserved scallion greens, cilantro, dried chilies, and Szechuan peppercorns.
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9
In a small saucepan, heat the remaining 3 tablespoons of oil until it begins to shimmer and smoke slightly.
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10
Carefully pour the hot oil directly over the dried chilies and aromatics on top of the soup. It should sizzle loudly, releasing a dramatic aroma of toasted spices. Serve immediately.
💡 Chef's Tips
Slice the fish while it is slightly semi-frozen to get perfectly thin, uniform slices. Always rinse the pickled mustard greens before using to control the salt levels and remove excess brine. If you prefer a clearer broth, you can strain the aromatics out before adding the fish, though keeping them in is more traditional. Don't skip the final hot oil splash; it's the 'secret' to achieving that restaurant-quality toasted chili fragrance. For extra texture, add soaked glass noodles or bean sprouts to the bottom of the serving bowl before pouring the soup over.
🍽️ Serving Suggestions
Serve with a side of steamed Jasmine rice to soak up the addictive broth. Pair with a crisp, cold lager or a slightly sweet Riesling to balance the heat. A side of smashed cucumber salad provides a refreshing, crunchy contrast. Offer extra black vinegar on the side for those who love an extra sour kick. Finish the meal with sliced oranges to cleanse the palate from the Szechuan peppercorns.