Sichuan Fish with Pickled Mustard Greens | Suan Cai Yu 酸菜魚
Sichuan Fish with Pickled Mustard Greens, also known as Suan Cai Yu 酸菜魚 is a resplendent dish full of velvety tender fish slices, delicately soured pickled mustard greens, crunchy sprouts and slippery vermicelli all immersed in a most deliciously addictive tangy savory soup.
- Prep time
- 15 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb grass carp 鯇魚, 450g
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp rice wine
- 1 1/2 tsp potato starch (or corn starch)
- 1 tbsp oil
- 10 oz soy bean sprouts 黃豆芽, 300g
- 1.76 oz cellophane noodles 粉絲, 50g
- 2 tbsp oil
- 4 cloves garlic, minced
- 1 tbsp minced ginger
- 2 chili peppers, sliced
- 2 cups chopped pickled mustard greens 酸菜
- 1 tbsp Sichuan peppers 花椒
- 2 cups stock, 475 ml
- 1 tbsp oil
- 1 tsp Sichuan pepper oil 花椒粉 (optional)
- 1 heaping tbsp chopped spring onion
- 1 chili, sliced lengthwise (for garnish)
Instructions
- 1
Prepare the fish: Wash and dry fish. Using a sharp knife, slice the fish into thin slices about 1/8 inch (3mm) thick. Mix fish slices with with salt, sugar and rice wine. Add starch and mix. Add 1 tbsp oil and mix. Let marinate for 10-15 mins.
- 2
Prepare everything else: Wash soybean sprouts and remove the roots if desired. Put the cellophane noodles in a bowl and add boiling water to cover. Cover bowl and let soak for 5 mins or until the noodles are soft and pliable. Pour hot water out. Rinse with cold water and set aside.
- 3
Stir fry aromatics: In a hot wok, add 2 tbsp oil. Add in minced ginger, chilis and garlic and stir fry for 15 secs or until fragrant. Add in chopped preserved mustard greens and stir fry for 1-2 mins until fragrant.
- 4
Layer ingredients on: The rest of the ingredients for this delicious soup are layered into the pot. First a layer of cellophanes noodles goes into the pot. Then a layer of soy bean sprouts. Lastly a layer of fish slices. Arrange the fish slices into a pleasing overlapping pattern that covers the entire surface.
- 5
Cook: Pour in stock to level of the fish. Bring to a boil and then turn down to a simmer, cover and let cook for 5 mins or until the fish is cooked through. Pour out carefully into large dish for presentation, keeping the fish on the top layer. Or you could simply serve it as is in the cooking pot!
- 6
Add Sichuan pepper: One minute before the fish's simmering time is up heat up 1 tbsp of oil until very hot and steam rises. When fish is done sprinkle whole Sichuan pepper over the fish. Drizzle your very hot oil over the peppercorns. There will be sizzles as the peppercorns cook in the oil and also a bit of splatter so be careful when doing this.
- 7
Present: Bring fish to the table. Drizzle Sichuan peppercorn oil over if using. Sprinkle chopped spring onions over. Add sliced chili to garnish. Serve hot and yummilicious!