One Pan Suan Cai Yu – Sichuan Fish with Pickled Mustard Greens

Chinese

Chinese New Year

Leafy

Mains

One-pot

Seafood

We were craving for something spicy, so we’re bringing up the heat this rainy season with our One-Pan Suan Cai Yu recipe!

This hot and sour Sze-chuan style fish recipe will not only give a serious kick to your usual weeknight dinner, but a fuss-free meal to enjoy using a pan.

Ingredients

Adjust Servings

US / Metric

0.00

large

(1.3kg) Fish (Sea Bass/Grouper/Snapper)

0.00

large

(1.3kg) Fish (Sea Bass/Grouper/Snapper)

0.00

Ginger (sliced)

0.00

Ginger (sliced)

0.00

tsp

Salt

0.00

tsp

Salt

0.00

tsp

Salt

0.00

tsp

Salt

0.00

tsp

Cornstarch

0.00

tsp

Cornstarch

0.00

tsp

Cornstarch

0.00

tsp

Cornstarch

0.00

Egg white

0.00

Egg white

0.00

tbsp

Cooking oil

0.00

tbsp

Cooking oil

0.00

Suan Cai (Pickled Mustard Greens)

0.00

Suan Cai (Pickled Mustard Greens)

0.00

stalks

Spring onions (chop and separate white and greens)

0.00

stalks

Spring onions (chop and separate white and greens)

0.00

Ginger (minced)

0.00

Ginger (minced)

0.00

cloves

Garlic (minced)

0.00

cloves

Garlic (minced)

0.00

tbsp

Sichuan peppercorns

0.00

tbsp

Sichuan peppercorns

0.00

tbsp

Prickly ash

0.00

tbsp

Prickly ash

0.00

tbsp

Pickled green chillies

0.00

tbsp

Pickled green chillies

0.00

liter

Water

0.00

liter

Water

0.00

tbsp

Hua Tiao Chiew

0.00

tbsp

Hua Tiao Chiew

0.00

tsp

Fish sauce

0.00

tsp

Fish sauce

Garnish

0.00

tbsp

Peanut oil

0.00

tbsp

Peanut oil

Spring onions (green)

0.00

cloves

Garlic

0.00

cloves

Garlic

0.00

tbsp

Sichuan peppercorns

0.00

tbsp

Sichuan peppercorns

0.00

Dried chillies (deseeded and sliced)

0.00

Dried chillies (deseeded and sliced)

Steps

1

Fillet fish and chop bones into smaller pieces. Slice fillet into thick and wide fish slices.

Mark as completed

2

In a large pan over medium heat, add cooking oil, add in minced garlic, ginger, spring onions, sichuan peppercorns and stir fry until fragrant. Add in chopped Suan cai and stir fry until slightly dry. Remove and set aside.

Mark as completed

3

In the same pan, add in 2 tbsp cooking oil, sliced ginger, fish bones and fry until bones are slightly dry and fragrant. Add water. Bring to a boil, lower heat and simmer for about 45 minutes.

Mark as completed

4

Strain everything in broth, add in aromatics and cook for about 5 minutes.

Mark as completed

5

Add sliced fish and cook for about 2 minutes. Top dish off with minced garlic, spring onions, sichuan peppercorns, dried chillies, and scaled aromatics with hot oil.

Mark as completed