Photograph of the finished Suan cai yu

China · Cá nấu dưa cải chua

Suan cai yu

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Snakehead fish fillet Snakehead fish fillet 1.6 lb
  • Photograph of Pickled mustard greens Pickled mustard greens 11.3 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 0.4 oz
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.3 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Tapioca starch Tapioca starch 0.7 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Shaoxing Wine Shaoxing Wine 2 ⅔ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice the fish into thin pieces, marinate with egg white, cornstarch, and Shaoxing wine for 15 minutes.
  2. 2 Drain the pickled mustard greens well and cut them into short pieces for easy eating.
  3. 3 Sauté garlic, ginger, and dried chili peppers in oil for 1 minute, then add pickled mustard greens and stir-fry for 3 minutes until they release their sour aroma.
  4. 4 Add 500 ml of water and boil for 10 minutes to create a tangy and flavorful broth.
  5. 5 Reduce the heat, drop each slice of fish in and blanch for 3 minutes, sprinkle with star anise and green onions, then transfer to a bowl.

With an appliance

  • Microwave 43 min

    Replace step 5: Arrange the fish slices in a single layer in the hot pickle brine, microwave at 700W for 2 minutes; for about 1 minute faster, the fish will stay in slices and you won't need to stir with a spatula. Keep the pickles from step 3 for added aroma.

Start cooking