dinner · dairy-free
Suan cai yu (pickled cabbage fish)
Sour, spicy and comforting: fish slices poached in a golden broth of pickled mustard greens, pickled chilies and Sichuan pepper.
- Time
- 45min
- Steps
- 5
Ingredients
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Allergens
Contains egg and fish.
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Shopping list
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Equipment
You'll need: Wok.
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Method
-
1
Marinate fish 15 minutes.
-
2
Stir-fry suan cai in a dry wok to drive off moisture, then add oil, garlic, ginger and pickled chilies.
-
3
Add stock (and fish bones if using) and simmer 10 minutes until golden and sour.
-
4
Lower heat and poach fish slices 1–2 minutes, until opaque and flaking (63°C (145°F)).
-
5
Transfer to a bowl, top with peppercorns and chilies and pour over hot oil.
