Suan Cai Yu (酸菜鱼, Sichuan Fish with Pickled Mustard Greens)
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
2 to 4 servings
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Calories
207 kcal
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Course
Main Course
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Cuisine
Chinese
Suan Cai Yu (酸菜鱼, Sichuan Fish with Pickled Mustard Greens)
Description
Suan Cai Yu (Sichuan Fish with Pickled Mustard Greens) centers on delicate catfish fillets marinated with egg white, salt, white pepper, and cornstarch to achieve a smooth texture. The fish is gently cooked in a broth infused with dried chili, garlic, ginger, green onions, and a blend of pickled mustard greens and pickled peppers, producing a balance of tanginess and heat. Shaoxing wine adds depth, while chicken broth and seasoning create a savory base.
The cooking process involves briefly stir-frying aromatics, adding the pickled vegetables to release their flavor, then simmering the broth before gently poaching the marinated fish slices until tender. The result is a dish combining soft fish with a vibrant, sour-spicy broth, characteristic of Sichuan cooking's bold and layered tastes.
This dish is best served hot, often garnished with additional sliced chili peppers and Sichuan peppercorn oil for extra pungency. It pairs well with steamed rice to balance the broth's intensity and offers a warming meal suitable for cooler weather or when a complex flavor profile is desired.
Fish options can vary; firm white fish like branzino, sea bass, or tilapia work well, but cod and sole are less suitable as they may fall apart. Rinsing pickled mustard greens helps moderate saltiness. Adjust seasoning near the end to taste. The marination step aids in tenderizing and flavor adherence.
Ingredients
Marinade
- 1 lb (450 g) catfish Footnote 1, filets
- 1 egg white
- 1/2 teaspoon salt sea salt
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper
Cook
- 1/3 cup dried chili pepper
- 4 green onions , white part sliced into 1/2” (1 cm) pieces, green part thinly sliced for topping
- 6 cloves garlic , minced
- 1 thumb ginger , minced
- 1 pack (10.5oz / 300 g) pickled mustard greens rinsed with running tap water, drained and sliced into bite-sized pieces, Sichuan
- 1/2 cup pickled peppers sliced (or keep them whole for a less spicy dish, Chinese
- 2 tablespoons Shaoxing wine
- 4 cups chicken broth
- 1 teaspoon sugar
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon white pepper
Topping options
- 5 to 10 chili peppers sliced (for garnish, very optional, use this only if you like the dish to be very spicy, fresh
- 1/4 teaspoon Sichuan peppercorn ground
- 2 to 3 tablespoons peanut oil
- 1 teaspoon Sichuan peppercorn oil Optional, green
Instructions
To marinate the fish
- To slice the catfish, tilt the knife so it’s at 45 degrees against the cutting board. Slice fish into 1/2” (1 cm) thick slices.
- Combine fish, white pepper, salt, egg white, and potato starch in a bowl. Gently mix the ingredients by hand, until the fish is evenly coated. Let marinate for 10 to 20 minutes while preparing other ingredients.
To cook the fish
- Heat the oil in a deep large skillet (or a wok) over medium heat until hot. Turn to medium heat. Add green onion, garlic, ginger, and chili pepper. Cook and stir until very fragrant and the peppers just start to turn darker, 1 minute or so.
- Add Sichuan pickles and pickled peppers. Cook and stir for 1 to 2 minutes. Add Shaoxing wine to deglaze the pan. Quickly stir a few times.
- Add chicken stock and sugar. Cook over medium heat until boiling. Turn to medium heat and let the broth simmer for 3 to 5 minutes. Turn to low heat and taste the broth. Adjust seasoning by adding salt and white pepper, if needed. The broth should be slightly salty. Use a slotted ladle to transfer the pickles to a big serving bowl.
- Turn to medium-high heat to bring the broth to a simmer. Add the fish slices, using chopsticks or a pair of tongs to gently separate the slices. Cook the fish in two batches if your pan is not big enough to spread all the fish slices into a single layer. Cook until the fish is just cooked through, 1 to 2 minutes. Using a slotted ladle to transfer the fish to the serving bowl on top of the pickles. Once the fish is cooked, turn to medium-high heat to bring the broth back to a boil.
Finish up the toppings
- While the broth is cooking, sprinkle the green part of the green onions, sliced chili peppers (if using), and ground Sichuan peppercorn on top of the fish.
- Heat the oil in another small saucepan until hot and just starting to smoke. Turn off the heat. Immediately drizzle the hot oil over the aromatics on top of the fish. You should see the hot oil bubbling. Drizzle a bit of green Sichuan peppercorn oil if using. Serve hot by itself or over rice as a main dish.
Notes
- Firm white fish such as branzino, sea bass, flounder, or tilapia are good substitutes for catfish.
- Avoid cod and sole as they tend to disintegrate during cooking.
- Rinse pickled mustard greens well to reduce excess salt before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 4 servings
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 207kcal | 10% |
| Carbohydrates | 14.7g | 5% |
| Protein | 16.2g | 32% |
| Fat | 9.1g | 14% |
| Saturated Fat | 2.3g | 12% |
| Cholesterol | 53mg | 18% |
| Sodium | 986mg | 41% |
| Potassium | 435mg | 9% |
| Fiber | 2.7g | 11% |
| Sugar | 4.7g | 9% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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