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    Home » Recipes » Pantry

    Szechuan Fish - Suan Cai Yu

    Last Modified: July 16, 2021 by Elaine| 41 Comments

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    Szechuan style fish stew with pickled mustard greens. This is not a famous dish but I feel something like it is my responsibility to introduce this dish to Szechuan style food lovers.

    Suan Cai Yu|chinasichuanfood.com

    This dish belongs to the classic Shui Zhu dishes. As a sister dish to Szechuan style water boiled spicy fish, it is available in almost every Sichuan style restaurant inside China. I searched a lot concerning about this dish for finding some basic options about this dish but ended my search with nothing. Then I guess one main problem might be the pickled mustard green, which is the most important ingredient in this fish stew.

    Firstly in case you are new reader to this blog, I would introduce the background. There are many pickled vegetables in Sichuan cuisine. We have pickled chili peppers named as “ pao jiao” and other pickled vegetables like pickled cucumber, pickled cabbage and   this pickled mustard green as “ suan cai”. In order to make this yummy suan cai yu at home, you need to go out searching for some packaged suan cai or find some fresh Chinese mustard green and pickle them at home according to this recipe: pickled mustard green. It is not so time consuming and healthier.

    suan cai yu |chinasichuanfood.com

    Instructions

    How to prepare the fish|Wash the fish carefully and separate the bones and fish fillet. Then slice the fillet into really thin slices and cut the bones into large sections. Separate the fish pieces and the bones. 

    how to prepare fish|chinasichuanfood.com
     
    Add salt in fish meat and bones. Mix for a while until the meat becomes sticky.  Then wash the fish slices until they become almost transparent. Transfer out and drain. This step helps to remove any odd taste and give the meat a lovely texture. Repeat the process and clean the fish bones too.

     

     
    Marinade the fish bones and fish fillet slices with salt, cornstarch and white pepper powder. Set aside.
    This image has an empty alt attribute; its file name is how-to-vevelt-fish.jpg
     

    Fry mustard green and aromatics | Add a small amount of oil in wok and fry mustard green until dried and place dried chili pepper and Sichuan peppercorn. Continue heating until aromatic. Pour extra oil and fry garlic, ginger and green onion white section until aromatic too. Transfer out.

    This image has an empty alt attribute; its file name is fry-the-mustard-green.jpg

    Make the broth| Clean the wok and re-heat some oil, add the fish head and bones and fry until slightly browned. Place the fried mustard green in. Pour in 800ml hot water. Let the broth simmer for 15 minutes.  Transfer the solid content to serving plate. 

    make the broth|chinasichuanfood.com

    Cook the fish| add fish slices in and cook for 30 seconds until they turn white. Transfer out immediately. 

    suan cai yu|chinasichuanfood.com

    The highlights| add chopped garlic, Sichuan peppercorn and chopped green onions. Pour around 2 tablespoons of hot oil.  Serve hot! 

    suan cai yu|chinasichuanfood.com

    Suan Cai Yu|chinasichuanfood.com

    Suan Cai Yu|chinasichuanfood.com

    Szechuan Fish-Suan Cai Yu

    Elaine
    Another yummy Szechuan style fish stew--Suan Cai Yu
    5 from 3 votes
    Print Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Course
    Cuisine Sichuan cuisine
    Servings 2
    Calories 307 kcal

    Ingredients
      

    • 1 fresh fish around 800g to 1000g
    • 1 cup pickled mustard green
    • 5 picked peppers , optional
    • 10 whole Sichuan peppercorn seeds
    • 10 dried pepper flakes or more as needed
    • 5 green onions
    • 1 inch root ginger , sliced
    • 4 garlic cloves , sliced and minced
    • 800 ml water or as needed

    Marinating

    • 1 tsp. salt
    • 1 egg white
    • 1 tsp. white pepper powder
    • 1 tbsp. light soy sauce
    • 4 tbsp. vegetable cooking oil
    • 2 tbsp. starch

    Instructions
     

    Prepare the fish

    • How to prepare the fish|Wash the fish carefully and separate the bones and fish fillet. Then slice the fillet into really thin slices and cut the bones into large sections. Separate the fish pieces and the bones.
    • Add salt in fish meat and bones. Mix for a while until the meat becomes sticky.  Then wash the fish slices until they become almost transparent. Transfer out and drain. This step helps to remove any odd taste and give the meat a lovely texture. Repeat the process and clean the fish bones too.
    • Marinade the fish bones and fish fillet slices with salt, egg white, cornstarch and white pepper powder. Set aside.

    Fry mustard green and aromatics

    • Add a small amount of oil in wok and fry mustard green until dried and place dried chili pepper and Sichuan peppercorn. Continue heating until aromatic. Pour extra oil and fry garlic, ginger and green onion white section until aromatic too. Transfer out.

    Make the broth

    • Clean the wok and re-heat some oil, add the fish head and bones and fry until slightly browned. Place the fried mustard green in. Pour in 800ml hot water. Let the broth simmer for 15 minutes.  Transfer the solid content to serving plate. 

    Cook the fish

    • Add fish slices in and cook for 30 seconds until they turn white. Transfer out immediately. 

    The highlight - pouring oil

    • Top with chopped garlic, Sichuan peppercorn and chopped green onions. Pour around 2 tablespoons of hot oil.  Serve hot! 

    Notes

    For a better taste, you can add some pickled peppers.

    Nutrition

    Calories: 307kcalCarbohydrates: 13gProtein: 52gFat: 5gSaturated Fat: 1gCholesterol: 125mgSodium: 969mgPotassium: 1330mgFiber: 4gSugar: 1gVitamin A: 2345IUVitamin C: 1.5mgCalcium: 92mgIron: 3.1mg
    Keyword fish, suan cai
    Tried this recipe?Mention @ChinaSichuanFood
    Suan Cai Yu|chinasichuanfood.com

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    Reader Interactions

    Comments

    1. Ian Shaw

      November 25, 2021 at 9:49 pm

      I forgot to ask you before.
      The most incredibly good Szechuian dish i have ever had was Teasmoked Duck.
      Could you please publish a recipe? Do you think that I could make it at home?<

      Reply
      • Elaine

        January 10, 2022 at 8:56 pm

        Currently I don't tried to make tea smoked duck at home. But I will try in the new year.

        Reply
    2. Andreas

      December 25, 2021 at 8:25 am

      5 stars
      This tastes great Elaine!

      For me it's hard to get the right kind of fish, that doesn't fall apart while cooking. But even if it sometimes does it still is delicious.

      Thank's a lot for this recipe!
      Andreas

      Reply
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