Suan Cai Yu: Sichuan Pickled Mustard Fish

Why You’ll Love This Recipe

• Bright, tangy broth balanced by warmth from ginger, garlic, and chilies.
• Silky, restaurant-quality fish thanks to a simple home-friendly velveting marinade.
• Ready in under an hour with pantry-friendly Asian staples.
• Customizable heat and sourness to suit everyone at the table.

Grocery List

• Produce: Napa cabbage, Chinese pickled mustard greens (suan cai), ginger, garlic, scallions, fresh green chilies, cilantro
• Dairy: None
• Pantry: White fish fillets, chicken stock, neutral oil, Shaoxing wine (or dry sherry), cornstarch, light soy sauce, sugar, white pepper, dried red chilies, Sichuan peppercorns, rice vinegar (optional)

Full Ingredients

Fish & Marinade

• 1 1/4 lb (560 g) boneless, skinless white fish fillets (tilapia, cod, basa, or swai), sliced 1/4 in (6 mm) thick on a bias
• 1 large egg white
• 1 tbsp (15 ml) Shaoxing wine or dry sherry
• 1 tbsp (8 g) cornstarch
• 3/4 tsp kosher salt
• 1/8 tsp white pepper (optional)

Broth & Vegetables

• 4 cups (960 ml) low-sodium chicken stock
• 2 cups (300 g) Chinese pickled mustard greens (suan cai), rinsed, squeezed dry, and roughly chopped
• 1/2 cup (120 ml) suan cai brine; if unavailable, use 2 tbsp unseasoned rice vinegar + 6 tbsp water
• 3 cups (225 g) napa cabbage, cut into 1 to 1 1/2 in (2.5–4 cm) pieces
• 1 tbsp (15 ml) light soy sauce
• 1 tsp (4 g) sugar
• Up to 1/2 tsp kosher salt, to taste
• 1/2 tsp ground white pepper

Aromatics & Spices

• 2 tbsp (30 ml) neutral oil (for sautéing)
• 2-in (5 cm) piece fresh ginger (20 g), thinly sliced
• 6 garlic cloves, thinly sliced
• 8–12 dried red chilies, left whole or snapped in half
• 1 1/2 tsp Sichuan peppercorns, divided (1 tsp whole; 1/2 tsp lightly toasted and ground)
• 2 scallions, whites and greens separated and thinly sliced
• 2 fresh green chilies (Serrano or Thai), thinly sliced on the bias

Finish & Garnish

• 2 tbsp (30 ml) neutral oil (for final hot pour)
• Small handful cilantro leaves (or Chinese celery leaves)

To Serve

• Steamed jasmine rice

Step-by-Step Instructions

Step 1: Slice and velvet the fish

Pat the fish dry. Slice on a slight bias into 1/4-inch (6 mm) pieces. In a bowl, whisk the egg white with Shaoxing wine, cornstarch, salt, and white pepper until smooth. Add fish and gently toss to coat every piece. Marinate 10–15 minutes while you prep the rest. This light velveting keeps the fish silky and tender.

Step 2: Prep the suan cai and aromatics

Rinse the pickled mustard greens under cold water to remove excess salt; taste. If very salty, soak 5 minutes, then squeeze dry. Chop into bite-size pieces. Reserve 1/2 cup (120 ml) of the brine if it is nicely sour; otherwise plan to use rice vinegar and water. Slice ginger and garlic; cut scallions, keeping whites and greens separate. Halve or leave whole the dried chilies. Measure out the Sichuan peppercorns (1 tsp whole, 1/2 tsp to toast and grind for finishing).

Step 3: Bloom spices and stir-fry suan cai

Heat 2 tbsp neutral oil in a wok or deep pot over medium heat. Add the whole Sichuan peppercorns (1 tsp) and dried chilies; stir 30–45 seconds until fragrant but not burnt. Add ginger and garlic; cook 30 seconds. Stir in the chopped suan cai and the scallion whites; sauté 2–3 minutes until edges turn slightly golden.

Step 4: Build and balance the broth

Pour in the chicken stock, suan cai brine (or the rice vinegar–water mixture), soy sauce, sugar, and white pepper. Bring to a boil, then reduce to a lively simmer and cook 5 minutes to marry flavors. Taste and add salt only if needed; the suan cai and brine provide salinity. Aim for bright, savory, and pleasantly sour.

Step 5: Soften the napa base

Add napa cabbage and simmer 2–3 minutes until tender but still crisp at the core. Using a slotted spoon, transfer the napa and a generous scoop of suan cai into a pre-warmed serving bowl. Keep the broth at a gentle simmer in the pot.

Step 6: Poach the fish gently

Bring the broth to just below a boil—about 180°F/82°C; avoid a rolling boil. Slide in the marinated fish in loose handfuls, stirring very gently to prevent sticking. Poach 2–3 minutes until the fish turns opaque and flakes at the edges. Ladle the fish and plenty of broth over the napa base.

Step 7: Finish with numbing heat and aroma oil

Top the bowl with scallion greens, fresh green chilies, and the 1/2 tsp of toasted, ground Sichuan pepper. Heat the remaining 2 tbsp oil in a small saucepan until it shimmers and reaches about 375°F/190°C. Carefully pour the hot oil over the toppings to sizzle and release aroma. Scatter cilantro leaves and serve immediately with steamed rice.

Pro Tips

• Slice fish slightly on the bias and evenly thin for uniform cooking and a silky bite.
• Control salt by rinsing and tasting suan cai first; add extra salt only after simmering the broth.
• Keep the broth at a bare simmer when poaching—boiling will toughen the fish and cloud the soup.
• Toast Sichuan peppercorns briefly and grind just before serving for maximum citrusy, numbing aroma.
• Safety first: when pouring hot oil, use a small saucepan with a spout and pour from a low height away from your body.

Variations

• Mala-forward: Stir 1–2 tbsp Pixian doubanjiang (chili bean paste) into the suan cai during Step 3 for a deeper, spicier profile.
• Milder family version: Use 4–6 dried chilies, skip the fresh chilies, and finish with only a pinch of ground Sichuan pepper.
• Seafood mix: Replace half the fish with peeled shrimp; add shrimp during the last minute of poaching.

Storage & Make-Ahead

Make the broth and suan cai base (through Step 4) up to 2 days ahead; refrigerate. Slice and marinate fish up to 4 hours ahead (refrigerated). When ready to serve, reheat broth to a simmer, add napa, then poach fish and finish with hot oil. Leftovers keep 1–2 days refrigerated; reheat gently until just hot—do not boil, or the fish will toughen. Freezing is not recommended.

Nutrition (per serving)

Approximate: 300 kcal; 31 g protein; 14 g fat; 7 g carbohydrates; 1 g fiber; 1150 mg sodium. Values will vary with brand of suan cai and stock.