Sichuan Pickled Mustard Greens and Fish Soup recipe - ingredients, nutrition and when to eat it
This Sichuan-style soup is made by simmering white fish with pickled vegetables, chili, and ginger for a tangy, spicy broth.
This Sichuan-style soup is made by simmering white fish with pickled vegetables, chili, and ginger for a tangy, spicy broth. The broth is rich and the fish is tender, making it a satisfying lunch or dinner served with rice.
Chinese · 35 minutes to cook
Tips: Saltiness varies by brand for pickled mustard greens. Rinse them, taste the broth, then add soy sauce a little at a time.
Tips: Fish can break apart if simmered too long, so add it once the broth boils and cook over low heat.
Tips: Whole Sichuan peppercorns add a strong aroma and numbing heat. Use less or remove them with a strainer if you prefer.
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Ingredients (1 serving)
- Cod fillet — 180 g
- Pickled mustard greens — 100 g
- Chicken stock — 400 ml
- Dried chili pepper — 2 pc
- Ginger — 10 g
- Garlic — 2 pc
- Sichuan peppercorns — 0.5 tsp
- Cooking oil — 1 Tbsp
- Soy sauce — 1 Tbsp
- Rice vinegar — 1 Tbsp
- Scallion — 20 g
- Water — 100 ml