Suan Cai Yu (Sichuan Fish with Pickled Mustard Greens)
Not only is it painful, Sichuan! Excellent fish soup with a sour taste of lactic fermentation
Description
One of the two great fish dishes of Sichuan/Chongqing. It fights with intense tartness and umami using Sichuan's special Suan Cai (fermented mustard greens). A masterpiece fusing a hot-and-sour broth with fluffy white fish.
Restaurants serving Suan Cai Yu (Sichuan Fish with Pickled Mustard Greens)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White fish
- Sichuan Suan Cai
- Pao Jiao
- Garlic
- Ginger
- Egg white
- Potato starch
- Sichuan pepper
Instructions
- [Authentic Recipe]
- Slice white fish paper-thin. Velvet with salt, egg white, and starch.
- Finely chop Sichuan Lao Tan Suan Cai. Rinse and squeeze.
- Heat oil and slow-fry Suan Cai, garlic, ginger, and Pao Jiao to extract sourness.
- Add fish bones, pour in boiling water to create a cloudy hot-and-sour broth.
- Drop the fish slices into the boiling broth until they bloom white.
- Pour the soup and fish into a bowl. Top with Sichuan pepper and dried chilies; splash with hot oil.
Learn more Spice, substitutes, tips
Key spices
Lactic tartness of Suan Cai and heat of Pao Jiao(fermented chilies)
Substitutes at Japanese supermarkets
Substitute with JP white fish and pickled Takana soured with vinegar
Pairing
White Rice / Glass noodles(add to soup)
Trivia
[Trivia] Originated when Chongqing fishermen boiled unsellable small fish with homemade Suan Cai. Today in China, Suan Cai Yu chains are sprouting everywhere, proving it to be a mega-hit for modern people.
Eating tips & etiquette
[Unique Eating] Unlike Shui Zhu Yu, you can drink this soup. Scooping the hot-sour broth and white fish explodes your appetite. Tossing rice into the leftover soup to absorb every last drop is the ultimate luxury.
Allergen
Seafood, Eggs, Soybeans