Suan Cai Yu (Sichuan Pickled Mustard Greens Fish Stew)
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.
Adjust Servings
Instructions
- 1
Slice the fish thinly and lightly coat with starch.
- 2
Rinse pickled mustard greens once and chop into bite-size pieces.
- 3
Heat chili oil in a pot and gently sauté garlic, ginger, and dried chili until fragrant.
- 4
Add mustard greens, stir-fry for 2 minutes, then pour in stock and simmer for 10 minutes.
- 5
When boiling, add fish slices one by one and cook for 3-4 minutes.
- 6
Adjust seasoning, transfer to a bowl, and serve hot.
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