Sichuan Fish Soup with Pickled Vegetables recipe - ingredients, nutrition and when to eat it
This Sichuan-style soup simmers white fish and pickled vegetables in chili oil for a tangy, numbing kick.
This Sichuan-style soup simmers white fish and pickled vegetables in chili oil for a tangy, numbing kick. The hot broth pairs well with tender fish, making it a great choice when you're in the mood for a spicy lunch or dinner.
Chinese · 30 minutes to cook
Tips: Pickled vegetables vary in saltiness, so taste a piece and adjust the seasoning before adding them to the broth.
Tips: Avoid stirring often after adding the fish so the pieces keep their shape.
Tips: Briefly toast the Sichuan peppercorns in the pan first to bring out their aroma.
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Ingredients (1 serving)
- Cod — 150 g
- Pickled mustard greens — 60 g
- Chicken broth — 300 ml
- Chili oil — 1 Tbsp
- Doubanjiang (fermented broad bean and chili paste) — 1 tsp
- Garlic — 2 pc
- Ginger — 5 g
- Green onion — 0.3 pc
- Sichuan peppercorns — 0.5 tsp
- Cooking oil — 1 tsp
- Salt — 0.5 g