Sichuan Fish with Pickled Mustard Greens (Suancai Yu)
酸菜鱼 Suāncài yúSay it: swan-tsai yoo
Suancai Yu is a classic Chongqing hotpot-style fish dish featuring tender slices of freshwater fish poached in a sour and spicy broth made with pickled mustard greens, pickled chilies, and Sichuan peppercorns. Originating in the Chongqing region of Sichuan, it is a beloved everyday meal and restaurant favorite throughout southwestern China. The broth is bright, tangy, and numbing, balanced by the delicate texture of the fish. Fresh cilantro and scallions finish the bowl, making it both comforting and invigorating.
Sichuan Fish with Pickled Mustard Greens (Suancai Yu)
酸菜鱼, Suāncài yú
Pronounced swan-tsai yoo
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Also nut-free.
Allergens: contains egg, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a medium bowl, combine the fish slices with Shaoxing wine, salt, egg white, and cornstarch. Mix gently until evenly coated and refrigerate for 15–20 minutes to marinate.
Rinse the pickled mustard greens thoroughly under cold water to remove excess salt, then slice into thin strips. Set aside.
Heat the vegetable oil in a large wok or Dutch oven over medium heat. Add the garlic, ginger, pickled chilies, and half the ground Sichuan peppercorns. Stir-fry for 1–2 minutes until fragrant but not browned.
Add the sliced pickled mustard greens and stir-fry for another 2 minutes so they release their sour aroma into the oil.
Pour in the fish or chicken stock and bring to a boil. Add the sugar, reduce to a gentle simmer, and cook for 5 minutes to allow the flavors to meld.
Carefully add the marinated fish slices one by one to the simmering broth. Gently separate them with chopsticks and poach for 3–4 minutes until the fish turns opaque and just cooked through.
Taste the broth and adjust seasoning with a pinch more salt if needed. Turn off the heat.
Ladle the fish and broth into a large serving bowl. Scatter the scallions, cilantro, and remaining ground Sichuan peppercorns over the top.
For extra heat and aroma, optionally heat 1 tablespoon of oil in a small pan until smoking and pour it over the herbs right before serving.
Regional variants
Some home cooks add sliced lotus root, tofu, or enoki mushrooms to the broth for extra texture. A modern restaurant variation sometimes finishes the dish with a handful of fried peanuts or more dried chilies for additional crunch and heat.
Cook's notes
- Use very fresh fish and slice it evenly so the pieces cook at the same rate and remain tender.
- Sichuan pickled mustard greens can be found in Asian grocery stores; if unavailable, substitute with good-quality sauerkraut plus 1 tablespoon of Chinese pickled chili paste for similar sour-spicy character.
- Do not boil the broth vigorously after adding the fish or the slices may break apart.
Serve with
Steamed white rice and a simple stir-fried green vegetable. Pairs well with cold beer.
Make ahead and storage
The broth base can be made up to 2 days ahead and refrigerated. Reheat gently and add the fish just before serving so it stays tender.
