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

Chinese
Chinese New Year
Leafy
Mains
One-pot
Seafood

Easy Level:

Servings:

3 - 5 pax

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
large
(1.3kg) Fish (Sea Bass/Grouper/Snapper)
0.00
large
large
(1.3kg) Fish (Sea Bass/Grouper/Snapper)
0.00
g
g
Ginger (sliced)
0.00
g
g
Ginger (sliced)
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Cornstarch
0.00
tsp
tsp
Cornstarch
0.00
tsp
tsp
Cornstarch
0.00
tsp
tsp
Cornstarch
0.00
Egg white
0.00
Egg white
0.00
tbsp
tbsp
Cooking oil
0.00
tbsp
tbsp
Cooking oil
0.00
g
g
Suan Cai (Pickled Mustard Greens)
0.00
g
g
Suan Cai (Pickled Mustard Greens)
0.00
stalks
stalks
Spring onions (chop and separate white and greens)
0.00
stalks
stalks
Spring onions (chop and separate white and greens)
0.00
g
g
Ginger (minced)
0.00
g
g
Ginger (minced)
0.00
cloves
cloves
Garlic (minced)
0.00
cloves
cloves
Garlic (minced)
0.00
tbsp
tbsp
Sichuan peppercorns
0.00
tbsp
tbsp
Sichuan peppercorns
0.00
tbsp
tbsp
Prickly ash
0.00
tbsp
tbsp
Prickly ash
0.00
tbsp
tbsp
Pickled green chillies
0.00
tbsp
tbsp
Pickled green chillies
0.00
liter
liter
Water
0.00
liter
liter
Water
0.00
tbsp
tbsp
Hua Tiao Chiew
0.00
tbsp
tbsp
Hua Tiao Chiew
0.00
tsp
tsp
Fish sauce
0.00
tsp
tsp
Fish sauce

Garnish

0.00
tbsp
tbsp
Peanut oil
0.00
tbsp
tbsp
Peanut oil
Spring onions (green)
Spring onions (green)
0.00
cloves
cloves
Garlic
0.00
cloves
cloves
Garlic
0.00
tbsp
tbsp
Sichuan peppercorns
0.00
tbsp
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.
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.
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.
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.
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.
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

6

Serve.
Serve.
Mark as completed

More of what you like. Bookmark these recipes.

For 2
Fusion
Pasta
Seafood
For 2
Fusion
Mains
Pasta
For 2
Mains
Pasta
Seafood
For 2
Fusion
Mains
Pasta
Seafood
For 2
Fusion
Mains
Mushrooms
Pasta
Chinese
Chinese New Year
Leafy
Mains
Mushrooms
Poultry