China

Suan Cai Yu

Name: Suan Cai Yu
Total time: 50 min
Yield: 4
Cuisine: China
Ingredients: 600 g White fish fillet; 300 g Fermented mustard greens (suan cai); 1 tbsp each Sichuan pepper & dried chilli; 1 + 2 tbsp Egg & starch (to marinate); some of each Garlic & ginger; 1 l Chicken broth; 2 Spring onion

Sichuan fish in sour pickled-mustard broth

Suan cai yu pairs tender fish fillets with fermented mustard greens (suan cai) in a sour, spicy broth - a modern classic of Sichuan cooking.

The pickled greens give the signature sourness, while Sichuan pepper and dried chilli bring the tingling heat. Today one of the most ordered dishes across China.

Servings4

Time50 min

LevelAdvanced

Ingredients

White fish fillet600 g
Fermented mustard greens (suan cai)300 g
Sichuan pepper & dried chilli1 tbsp each
Egg & starch (to marinate)1 + 2 tbsp
Garlic & gingersome of each
Chicken broth1 l
Spring onion2

★ = available authentic in the Asia Boutique

Preparation

Slice the fish, marinate with egg white, starch and salt.
Fry the pickled greens with garlic and ginger.
Pour in the broth and simmer briefly.
Poach the fish slices in the broth until just done.
Spoon chilli and Sichuan pepper in hot oil over the top, serve.

Make it original

Suan cai and Sichuan pepper for suan cai yu are in the Asia Boutique.

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