Sour Pickled Fish (酸菜鱼 Suan Cai Yu)
Sour Pickled Fish is a famous home-cooked dish in Sichuan and is also a signature dish in many restaurants! The authentic Sichuan Sour Pickled Fish is made with boiled sauerkraut mixed with fish meat that is fresh and sweet, with a hint of spicy pepper. The soup is sour and spicy, and the fish fillets are thick, tender and chewy, making you want to eat it! Its rich but not greasy taste is suitable for eating in winter, and it is also very appetizing in summer. It has high nutritional value!
Yield: 4 people
Calories: 250kcal
Cost: $20
Equipment
- 1 Frying Pan
- 1 Cutting Board
Materials
- 200 g Perch fillet
- 150 g Salted Mustard Green
- 3 g Dried chili flakes
- 25 g Green onion
- 7 g Ginger
- 8 g Coriander
- 20 g Rice wine
- 5 g Salt
- 5 g Sugar
- 2.5 g White pepper
- 10 g Sichuan pepper oil
- 10 g Corn flour
Instructions
- Cut the white scallions into diagonal sections, cut the green scallions into shreds, cut the ginger into thick shreds, and cut the pickled cabbage into shreds.
- Slice the sea bass and marinate with salt and rice wine for about 5 minutes. After washing, grab the corn flour and set aside.
- Add oil to the pot and stir-fry the shredded ginger over high heat. After the shredded ginger is colored, add green onion, dried chili flakes and pickled cabbage and stir-fry until fragrant.
- Add 1000c.c of water or seafood stock until fragrant. Season the cooked soup base and add white pepper, sugar, and peppercorn oil.
- Add fish and cook until the soup boils. Turn off the heat when the fish is cooked.
- Place the cooked pickled fish on a plate, sprinkle with coriander, add shredded green onions and enjoy.
Notes
The fish is the most important ingredient in this recipe. As I mentioned in my previous Delicious Spicy Grilled Fish recipe, traditionally, a whole fish is used to make dishes like Pickled Mustard Fish or Red Braised Fish. The fish bones are used to make the stock. The fish fillets are thinly sliced, marinated, and cooked in a stock flavored with various herbs and seasonings. Nowadays in Asia, a skilled seafood seller can prepare most fish for you. But at least in the US, it’s not that easy to find that.