Sichuan Suan Cai Yu (pickled mustard greens and fish) recipe - ingredients, nutrition and when to eat it
Sichuan Suan Cai Yu is a Chinese dish from Sichuan, made by simmering pickled mustard greens and fish in a tangy, numbing broth.
Sichuan Suan Cai Yu is a Chinese dish from Sichuan, made by simmering pickled mustard greens and fish in a tangy, numbing broth. Tender fish, crunchy pickled greens, and the aroma of Sichuan peppercorns make it a warming choice for lunch or dinner.
World cuisine · 30 minutes to cook
Tips: The saltiness of pickled mustard greens varies by brand. Rinse them first, then adjust the broth's seasoning at the end.
Tips: After adding the fish, avoid stirring often so it doesn't break apart.
Tips: Briefly toasting Sichuan peppercorns in a pan brings out their aroma; cooking them too long can make them bitter.
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Ingredients (1 serving)
- Sea bass fillet — 150 g
- Pickled mustard greens — 60 g
- Chicken stock — 250 ml
- Doubanjiang — 1 tsp
- Sichuan peppercorns — 0.5 tsp
- Dried red chili peppers — 1 pc
- Garlic — 2 pc
- Ginger — 5 g
- Green onion — 0.3 pc
- Cooking oil — 1 Tbsp
- Salt — 0.5 tsp
- Cornstarch — 1 tsp
- Water — 1 Tbsp