Another yummy Szechuan style fish stew--Suan Cai Yu
fish, suan cai
Calories: 307 kcal
fresh fish around 800g to 1000g
pickled mustard green
fresh shitake mushrooms
dried pepper flakes or more as needed
green onions or 1 scallion
, separate the white part and green part 10 garlic cloves, peeled and sliced
whole Sichuan peppercorn seeds 3 tablespoons cooking oil
white pepper powder
water or as needed
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.
In a large bowl with clean water, soak and wash the fish slices until they become almost transparent. Transfer out and drain.
Marinade the fish bones and fish fillet slices with salt, cornstarch and white pepper powder. Set aside.
Heat up around 1 tablespoon cooking oil in a large wok, fry garlic, ginger, green onions and whole Sichuan peppercorn for around 1 to 2 minutes or until aroma. Add pickled mustard green for another minute. Pour around 2L of fresh cold water and mushrooms, simmer the soup for around 20 minutes. Taste the soup and add salt accordingly.
Pick the bones out and cook the in the soup prepared I previous step for around 5 minutes. Transfer all the content expects the soup to your serving bowl.
Turn up the fire and add fish slices to cook for around 1 minute. Transfer all the content out to serving bowl too.
Prepare another pan, heat up 2 tablespoons of oil with dried chili peppers until really hot. Pour the oil to the serving bowl evenly on the surface.
Garnish some chopped green onion and serve hot!
For a better taste, you can add some pickled peppers.
Szechuan Fish-Suan Cai Yu
Amount Per Serving
Calories from Fat 45
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Total Carbohydrates 13g
Dietary Fiber 4g
* Percent Daily Values are based on a 2000 calorie diet.