🍽️ How to Make Suan Cai Yu Pian (Sichuan Fish Fillet with Pickled Mustard Greens)

🧆 Ingredients

• 400g white fish fillet (e.g., bass or catfish)
• 150g pickled mustard greens (suan cai)
• 1 egg white
• 1 tablespoon cornstarch
• 2 tablespoons cooking wine
• 2 slices ginger
• 2 cloves garlic (minced)
• 2 dried chili peppers
• 1 tablespoon Sichuan peppercorns
• 1 tablespoon doubanjiang (chili bean paste)
• 500ml chicken stock
• 2 green onions (chopped)
• Salt to taste
• Oil for frying

🍳 Steps

1. Prepare the Fish: Rinse the white fish fillet under cold water to remove any scales or debris. Pat dry with paper towels. Slice the fillet thinly at a slight angle to create uniform pieces, which helps them cook evenly and remain tender. Remove any bones you find. Place the slices in a bowl, add the egg white, cornstarch, cooking wine, and a pinch of salt. Gently mix by hand until the fish is evenly coated. Let marinate for 10 minutes—this step ensures the fillets stay silky and do not fall apart during cooking.

2. Prepare the Pickled Mustard Greens: If the pickled mustard greens (suan cai) are very salty or sour, rinse them briefly under cold water and squeeze out excess liquid. Chop them into small pieces. This helps distribute their flavor evenly throughout the dish.

3. Cook the Aromatics and Greens: Heat a generous amount of oil in a wok or deep pan over medium heat. Add the ginger slices and minced garlic, stirring until fragrant but not browned. Stir in the doubanjiang (chili bean paste) and cook for 30 seconds to release its aroma. Add the chopped pickled mustard greens and sauté for 2–3 minutes until the greens are fragrant and slightly softened.

4. Make the Broth: Pour in the chicken stock and bring to a boil. Skim off any foam that rises to the surface for a clear broth. Add the dried chili peppers and Sichuan peppercorns. Simmer for 3–5 minutes to infuse the broth with spice and aroma.

5. Poach the Fish: Reduce the heat to a gentle simmer. Carefully slide the marinated fish fillets into the broth one by one to prevent sticking. Do not stir vigorously. Poach the fish for 2–3 minutes, or until the flesh turns opaque and flakes easily with a fork. Avoid overcooking, as this will make the fish tough.

6. Finish and Serve: Taste the broth and adjust salt if needed. Ladle the pickled greens and broth into a serving bowl, then gently place the cooked fish fillets on top. Garnish with chopped green onions. For extra aroma, you may heat a small amount of oil until just smoking and pour it over the green onions and fish before serving.

Key Points:

• Always use fresh fish for the best texture and flavor.
• Uniform slicing ensures even cooking.
• Rinsing pickled greens can balance saltiness and sourness.
• The fish is done when just opaque; overcooking will make it dry.
• Adjust chili and peppercorns to your preferred spice level.

💡 Tips

• Use fresh fish for best texture.
• Adjust chili and peppercorns for desired spice level.
• Do not overcook fish fillets to keep them tender.
• Rinse pickled greens if too salty.