Suan Cai Yu (Sichuan Pickled Mustard Greens Fish Stew)

Quick answer

Total time: 45 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Suan cai yu is a Sichuan fish stew that draws its defining character from pickled mustard greens-fermented vegetables whose sharp acidity provides the tangy backbone of the dish.

The cooking starts with chili oil, garlic, ginger, and dried chilies sizzled together to create a pungent, aromatic base. The rinsed pickled greens go in next, their sour bite mellowing slightly as they simmer in stock for ten minutes, releasing a complex fermented depth into the broth. Thin slices of white fish, lightly dusted with starch to protect their delicate texture, are added at the very end and cooked for only a few minutes so they remain silky and intact. The finished bowl is a study in contrasts: the broth is simultaneously sour from the pickled greens, spicy from the chili oil, and savory from the stock, while the fish offers a clean, mild counterpoint. It is a deeply satisfying dish that showcases Sichuan cuisine's mastery of bold, layered flavors.

Ingredients (4 servings)

Ingredient	Amount	Unit
white fish fillet	500	g
pickled mustard greens	200	g
stock	900	ml
garlic	4	ea
ginger	20	g
dried chili	8	pcs
chili oil	2	tbsp
starch	1	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Slice 500 g white fish into thin, broad pieces and pat them dry.

Coat evenly with 1 tbsp starch, then spread the slices out so they do not clump before they go into the broth.
2

Season

Rinse 200 g pickled mustard greens once to soften the saltiness, then cut them into bite-size pieces.

Keep a little pickling liquid aside so you can brighten the broth later if it tastes flat.
3

Control

Warm 2 tbsp chili oil in a pot over low heat.

Add 4 cloves garlic, 20 g ginger, and 8 dried chilies, stirring until the oil smells fragrant but the aromatics have not darkened or burned.
4

Control

Add the mustard greens and stir-fry over medium heat for 2 minutes so their sour flavor seasons the oil.

Pour in 900 ml stock, bring it to a boil, then simmer gently for 10 minutes.
5

Heat

When the broth is bubbling gently, slide in the fish slices one by one without stacking them.

Keep the heat steady, avoid hard stirring, and cook only 3-4 minutes until the fish turns opaque.
6

Finish

Taste the broth, and if it needs more tang, add 1-2 tbsp of the reserved pickling liquid.

Transfer the stew before the fish breaks apart, keeping the slices on top, and serve hot.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Suan Cai Yu delivers a tangy flavor through pickled mustard greens and white fish in a hot stew.
Finish cue: Keep the heat steady, avoid hard stirring, and cook only 3-4 minutes until the fish turns opaque.
Avoid this: Coat evenly with 1 tbsp starch, then spread the slices out so they do not clump before they go into the broth.