Suan Cai Yu (酸菜鱼, Sichuan Fish with Pickled Mustard Greens)

Ingredients

• 450 g (1 lb)catfish fillets
• 1egg white
• ½ teaspoonsea salt
• 1 tablespooncornflour
• ¼ teaspoonwhite pepper
• 80 ml (⅓ cup)dried chilli peppers
• 4spring onions, white parts cut into 1 cm pieces and green parts thinly sliced for topping
• 6 clovesgarlic, minced
• 1 thumb-sized pieceginger, minced
• 1 pack (300 g / 10.5 oz)Sichuan pickled mustard greens, rinsed under running water, drained and cut into bite-sized pieces
• 120 ml (½ cup)Chinese pickled peppers, sliced or left whole for a milder dish
• 2 tablespoonsShaoxing wine
• 950 ml (4 cups)chicken stock
• 1 teaspoonsugar
• ¼ teaspoon, or to tastesalt
• ¼ teaspoonwhite pepper
• 5–10fresh chillies, sliced, optional garnish for a very spicy dish
• ¼ teaspoonground Sichuan peppercorns
• 2–3 tablespoonspeanut oil
• 1 teaspoon, optionalgreen Sichuan peppercorn oil

Instructions

1. 1

   Slice the fish

   Angle your knife at about 45 degrees to the chopping board and cut the catfish into slices about 1 cm thick.

2. 2

   Marinate the fish

   Put the fish in a bowl with the white pepper, sea salt, egg white and cornflour. Mix gently by hand until the slices are coated, then leave to marinate for 10–20 minutes while preparing the other ingredients.

3. 3

   Fry the aromatics

   Heat the peanut oil in a large, deep frying pan or wok over medium heat. Add the spring onion whites, garlic, ginger and dried chillies, then stir-fry until fragrant and the chillies begin to darken, about 1 minute.

4. 4

   Add the pickles

   Stir in the pickled mustard greens and pickled peppers and cook for 1–2 minutes. Pour in the Shaoxing wine to deglaze the pan, stirring briefly.

5. 5

   Simmer the broth

   Add the chicken stock and sugar, bring to the boil over medium heat, then simmer for 3–5 minutes. Reduce the heat to low and taste; add the measured salt and white pepper as needed, keeping the broth slightly salty. Lift the pickles into a large serving bowl with a slotted spoon.

6. 6

   Cook the fish

   Bring the broth back to a simmer over medium-high heat. Add the fish slices, gently separating them with chopsticks or tongs. Cook in two batches if needed so the slices can sit in a single layer, and cook for 1–2 minutes until just cooked through. Transfer the fish with a slotted spoon to the bowl, on top of the pickles, then bring the broth back to the boil over medium-high heat.

7. 7

   Add the toppings

   As the broth heats, scatter the green spring onion tops, sliced fresh chillies if using, and ground Sichuan peppercorns over the fish.

8. 8

   Pour over hot oil

   Heat the peanut oil in a small saucepan until hot and just beginning to smoke, then switch off the heat. Immediately drizzle it over the aromatics on the fish; they should sizzle. Add a little green Sichuan peppercorn oil if using, and serve hot on its own or over rice.

What is suan cai yu?

Suan cai yu, or fish with pickled mustard greens, is a Sichuan dish known for its lively balance of sour, savoury and spicy flavours. Its broth combines pickled vegetables and peppers with fish, making it both a soup-like dish and a substantial centrepiece.

This home version layers flavour by simmering the pickles in chicken stock, then cooking the fish separately in that broth. A final pour of hot oil wakes up the spring onion and Sichuan peppercorn toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 207 calories, 16g protein, 15g carbs, 9g fat.

The supplied per-serving nutrition is 207 kcal, with protein mainly from the catfish and smaller contributions from the egg white and chicken stock. The fish and peanut oil provide most of the fat, while the cornflour, sugar and pickled vegetables contribute carbohydrates. Serve with rice and a portion of vegetables for a more balanced plate.

The pickled ingredients

Mustard greens: Rinsing them under running water takes the edge off their briny taste while leaving their distinctive sourness. Drain them well so they do not water down the broth.

Pickled peppers: Slicing them spreads their heat through the dish; keeping them whole makes the result milder. Dried chillies add a separate, toasted chilli flavour when briefly fried.

Preparing the fish

Even slices: Cutting the catfish at an angle gives broad slices that are easier to handle and cook evenly. Aim for the stated 1 cm thickness.

Coating: The egg white and cornflour help coat the fish before it goes into the broth. Mix gently so the slices stay intact, then give them the full 10–20 minutes to marinate.

Building the broth

Aromatics: Fry the spring onion whites, garlic, ginger and dried chillies just until fragrant. Keep them moving and take care not to let the garlic or chillies burn.

Seasoning: Simmering the pickles in stock gives the liquid time to take on their tang. Taste before adding the fish; the broth should be slightly salty, as the fish will soften its intensity.

Getting the fish just right

Gentle cooking: Add the slices to simmering broth and separate them carefully rather than stirring vigorously. They need only 1–2 minutes, depending on their thickness.

Working in batches: If the pan is crowded, cook half the fish at a time. This gives the slices room to cook evenly and makes them easier to lift into the serving bowl.

The sizzling finish

Hot oil: Pouring very hot oil over the spring onion and Sichuan peppercorns briefly sizzles the toppings and spreads their aroma over the fish. Switch off the heat as soon as the oil begins to smoke.

Sichuan peppercorn oil: This optional finishing oil adds another layer of peppercorn fragrance. Use a small drizzle so it complements rather than overwhelms the broth.

Serving the dish

Rice: Serve the fish, pickles and broth hot, with steamed rice to soak up the savoury, tangy liquid. It also works as a main dish on its own.

Freshness: Add the green spring onion tops and optional fresh chillies just before the hot oil. Their colour and sharper flavour contrast with the simmered broth.

Recipe notes & tips

• Rinse and drain the pickled mustard greens thoroughly before slicing.
• Prepare the toppings before starting, since the fish cooks in just a few minutes.
• Keep the dried chillies moving in the pan so they darken without burning.
• Taste the broth before cooking the fish and adjust the salt and white pepper then.
• Use a slotted spoon to move the pickles and fish without bringing too much broth into the serving bowl.

Variations

• Milder broth: Leave the pickled peppers whole and omit the fresh chilli garnish.
• Gluten-free option: Use dry sherry instead of Shaoxing wine.
• Alternative fish: Use another firm white fish that can be cut into slices.
• More peppercorn aroma: Add a little more green Sichuan peppercorn oil at the end.
• Rice pairing: Serve with steamed rice to make the broth part of the meal.

Common mistakes to avoid

• Overcooking the fish: It can turn firm and dry; remove it as soon as it is just cooked through.
• Crowding the pan: The slices are harder to separate and cook evenly; use two batches if necessary.
• Burning the aromatics: Garlic and dried chillies can scorch quickly; stir constantly and cook only until fragrant.
• Skipping the broth taste: Pickles vary in saltiness; taste after simmering and season before adding the fish.
• Pouring oil too early: The aromatics lose their fresh finish; add the spring onion and peppercorns just before the hot oil.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a saucepan until hot, taking care not to simmer the fish for long or it may become tough.

Frequently asked questions