Chongqing Suan Cai Fish recipe - ingredients, nutrition and when to eat it
Chongqing Suan Cai Fish is a Chinese dish made by simmering white fish and tangy pickled mustard greens in a spicy broth.
Chongqing Suan Cai Fish is a Chinese dish made by simmering white fish and tangy pickled mustard greens in a spicy broth. The fish is tender, and the broth is bright, sour, and spicy, making it a lovely dish to share around the table for dinner.
Chinese · 35 minutes to cook
Tips: Add the fish after the broth comes back to a boil, and avoid stirring it often as it cooks so it doesn’t break apart.
Tips: Pickled mustard greens and doubanjiang vary in saltiness by brand. Taste the broth first, then add salt a little at a time.
Tips: Briefly toast the Sichuan peppercorns in a pan to bring out their aroma. Toasting them too long can make them bitter.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Sea bass fillet — 180 g
- Pickled mustard greens — 100 g
- Chicken stock — 350 ml
- Doubanjiang — 1 Tbsp
- Chili oil — 1 Tbsp
- Garlic — 3 pc
- Ginger — 8 g
- Sichuan peppercorns — 0.5 tsp
- Green onion — 0.5 pc
- Salt — 1 g
- Water — 100 ml