Chinese Fish Soup with Pickled Vegetables recipe - ingredients, nutrition and when to eat it
This Sichuan-style soup simmers white fish with tangy pickled vegetables, doubanjiang, and Sichuan peppercorns.
This Sichuan-style soup simmers white fish with tangy pickled vegetables, doubanjiang, and Sichuan peppercorns. The spicy, bright broth pairs well with tender fish, making it a good dinner to serve with rice.
Chinese · 30 minutes to cook
Tips: Add the fish after the broth comes to a boil, and avoid stirring it too much so it stays in larger pieces.
Tips: Pickled vegetables and doubanjiang vary in saltiness, so taste the soup at the end and adjust the seasoning.
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Ingredients (1 serving)
- Cod — 150 g
- Pickled mustard greens — 80 g
- Chicken stock — 350 ml
- Doubanjiang — 1 Tbsp
- Chili oil — 1 Tbsp
- Garlic — 2 pc
- Ginger — 5 g
- Sichuan peppercorns — 0.5 tsp
- Green onion — 0.3 pc
- Water — 100 ml
- Salt — 0.5 g