Sichuan Fish with Pickled Mustard (Suan Cai Yu 酸菜魚)
With tender fish fillets swimming in a tangy broth with a tiny numbing spicy kick, this recipe is quick and easy to make. It is your answer to a satisfying weeknight meal that is full of rich flavours.
Equipment
- 1 30cm deep pot
- 1 small pot (for cooking Sichuan peppercorn oil)
Ingredients
- 500 g pickled mustard greens chopped into big chunks
- 3 pcs fish fillets sliced
- 280 g hard tofu chopped into big chunks
- 300 g soybean sprouts
- 2 tsp minced ginger
- 3 tsp minced garlic
- 2 fresh hot chilli peppers chopped
- 2-2.5 L water
- 3 tsp Knorr chicken dense soup
- 5 tsp sugar
- 1 handful dried hot chilli peppers rinsed and drained
- 1 tbsp Sichuan peppercorns rinsed and drained
- 2 tbsp Sichuan peppercorn oil
For the marinade
- 1 tsp cornstarch
- 1.5 tsp salt
- 1 tsp pepper
- 1 tsp rice wine
Instructions
- Marinate the fish fillets with cornstarch, salt, pepper, and rice wine for 10 minutes.
- Meanwhile, prepare the soup broth. In a large, deep pot, heat some oil over medium-high heat. Stir-fry minced ginger, garlic, and chopped fresh chillies until fragrant.
- Transfer soybean sprouts and pickled mustard greens to the pot. Stir-fry for 2-3 minutes.
- Pour in water, then season with chicken dense soup and sugar. Mix well.
- Add in wide glass noodles, ensure they are fully covered in the broth, then cover with a lid. Cook for 10 minutes, stirring occasionally to prevent the noodles from sticking to the bottom of the pot.
- Add in tofu, fish fillets, and dried hot chilli peppers. Stir to combine and cook for another 2-3 minutes.
- Meanwhile, heat the Sichuan peppercorn oil in another pot. Add in Sichuan peppercorns, and stir-fry till fragrant. Turn off the heat and set aside.
- When the fish fillets are cooked, pour over the heated Sichuan peppercorn oil on top.