Suan Cai Yu (酸菜鱼, Sichuan Fish with Pickled Mustard Greens)
View original ↗
Omnivore's Cookbook · by Maggie Zhu★ 5.0 (7)

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

NUTRITION · PER SERVING35M COOK
CAL 31%·PRO 97%
CARBS 28G18% OF CAL
9G FIBER2G ADDED8G INTRINSIC9G OTHER10G TOTAL SUGAR
FAT 36G51% OF CAL
7G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A classic Sichuan fish soup with tender catfish slices in a spicy, sour broth made with pickled mustard greens. Complex flavors balancing heat, tang, and richness. An authentic restaurant-style dish simplified for home cooking.

mainchinesesoupfishdairy freegluten free
View the full recipe on Omnivore's Cookbook →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 2
  • 1 lb (450 g) catfish filets ((*Footnote 1))
  • 1 egg white
  • 1/2 teaspoon sea salt
  • 1 tablespoon cornstarch
  • 1/4 teaspoon white pepper
  • 1/3 cup dried chili pepper
  • 4 green onions (, white part sliced into 1/2” (1 cm) pieces, green part thinly sliced for topping)
  • 6 cloves garlic (, minced)
  • 1 thumb ginger (, minced)
  • 1 pack (10.5oz / 300 g) Sichuan pickled mustard greens (, rinsed with running tap water, drained and sliced into bite-sized pieces)
  • 1/2 cup Chinese pickled peppers (, sliced (or keep them whole for a less spicy dish))
  • 2 tablespoons Shaoxing wine
  • 4 cups chicken broth
  • 1 teaspoon sugar
  • 1/4 teaspoon salt ((or to taste))
  • 5 to 10 fresh chili peppers (, sliced (for garnish, very optional, use this only if you like the dish to be very spicy))
  • 1/4 teaspoon ground Sichuan peppercorns
  • 2 to 3 tablespoons peanut oil
  • 1 teaspoon green Sichuan peppercorn oil ((Optional))
PREP
20M
SODIUM
2922MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.