Suan cai yu

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.