Mala Suancai Fish recipe - ingredients, nutrition and when to eat it
Mala Suancai Fish is a Chinese dish of white fish and vegetables simmered in a numbing, spicy broth made with Sichuan peppercorns and chili oil.
Mala Suancai Fish is a Chinese dish of white fish and vegetables simmered in a numbing, spicy broth made with Sichuan peppercorns and chili oil. The fish is tender, while the bean sprouts and napa cabbage stay crisp, making it a hearty choice for lunch or dinner when you want something spicy and warming.
Chinese · 30 minutes to cook
Tips: Cod can fall apart if simmered too long, so cook the vegetables first and add the fish afterward.
Tips: Whole Sichuan peppercorns can have an overpowering flavor when you bite into them, so coarsely crush them before using.
Tips: The seasoning in mala hot pot sauce varies by brand. Start with a little, taste, then add more as needed.
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)
- Cod — 150 g
- Mung bean sprouts — 1 handful
- Napa cabbage — 1 sheet
- Mala Tang Sauce — 1 Tbsp
- Chili oil — 1 Tbsp
- Sichuan peppercorns — 0.5 tsp
- Garlic — 2 pc
- Green onion — 0.3 pc
- Water — 250 ml
- Vegetable oil — 1 tsp