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Suan Cai Yu (酸菜鱼, Sichuan Fish with Pickled Mustard Greens)
5 from 10 votes

Suan Cai Yu (酸菜鱼, Sichuan Fish with Pickled Mustard Greens)

Suan Cai Yu is a classic Sichuan dish featuring catfish fillets marinated with egg white and spices, then simmered in a fragrant broth dotted with pickled mustard greens and chili peppers. The fish slices are tender and silky, contrasting with the tangy, slightly spicy broth enriched by garlic, ginger, and Shaoxing wine. This preparation highlights the interplay of sour, spicy, and savory flavors traditional in Sichuan cuisine. It offers a comforting hot pot style dish rich in flavor complexity.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 2 to 4 servings
Calories: 207 kcal
Course: Main Course
Cuisine: Chinese

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
    Cup of Yum
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 2 to 4 servings

Amount Per Serving

Calories 207

% 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.