Chinese Spicy Poached Fish (Suān Cài Yú)
What is Suān Cài Yú?
Suān cài yú (酸菜鱼) is a Sichuan-style fish soup made with tender, silky slices of fish poached in a tangy broth with pickled mustard greens. The name literally means "pickled cabbage fish."
The fish is marinated with egg white and cornstarch so it stays soft and velvety when poached. Enoki mushrooms add texture, and the dish is finished by pouring sizzling hot oil over dried chili peppers, garlic, and green onion right on top, which gives it its signature aroma and gentle heat.
Chinese Spicy Poached Fish (Suān Cài Yú)
Ingredients
Fish marinade
- 1.5 lb snakehead fish 1 pack, thinly sliced
- 1 egg white
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon white pepper
Broth
- 2 tablespoon oil
- 4 cloves garlic sliced
- 4 slices ginger
- 8 oz pickled mustard greens rinsed and sliced
- 6 cups boiling water
- 1 tablespoon chicken powder
- 1 teaspoon salt
- ½ teaspoon MSG
- 1 tablespoon vinegar extra, to taste
- 7 oz enoki mushrooms 1 pack, trimmed
Pepper garlic oil
- ⅓ cup oil
- 10-15 dried chili peppers
- 4 cloves garlic minced
- 2 stalks green onions white parts, chopped
Instructions
- Marinate the fish slices with the egg white, 1 tablespoon cornstarch, salt, and white pepper. Set aside.
- In a pot, sauté the sliced garlic and ginger in oil until fragrant.
- Add the pickled mustard greens and stir briefly.
- Pour in boiling water and season with chicken powder, salt, MSG, and extra vinegar to taste. Bring to a boil.
- Add the enoki mushrooms.
- Add the fish slices one at a time and gently poach until just cooked through. Transfer everything to a serving bowl.
- For the pepper garlic oil, heat oil until hot and simmering, then turn off the heat. Add the dried chili peppers, garlic, and green onion whites.
- Pour the pepper garlic oil over the fish to finish and serve.
