Suan Cai Yu Recipe - Sichuan Fish Soup with Pickled Mustard Greens

Hi Everyone! Thank you so much for stopping by my channel! I grew up in Sichuan Chengdu and I love sharing the recipes from my hometown because they are so amazing and I think everyone should try it! Suan Cai Yu or Sichuan Fish Soup with Pickled Mustard Greens is an all time favorite for Sichuan home cooks! The flavor is just amazing and it's so hearty and warming for the fall weather! I hope you give it a try and tag me on social media if you recreated it!
Printable Recipe: wp.me/pcbyNF-1jG
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Ingredients:
1lb tilapia
2 green onion (white, green separate)
2 garlic cloves
1 piece ginger
1 pack pickled mustard green (purchase link: amzn.to/3Dqqdkd)
2 tbsp red sichuan pickled pepper (purchase link: amzn.to/3TOMajS)
5 tbsp cooking oil (2 tbsp for cooking, 3 tbsp for finishing)
1 red chili (or Thai chili)
Marinate
1 tbsp shaoxing wine (purchase link: amzn.to/3zttoGv)
1/4 tsp salt
1 egg white
1 tbsp potato starch (purchase link: amzn.to/3FvT5Ky)
Soup
3 cup stock
1.5 tsp salt
1/4 tsp white pepper powder (purchase link: amzn.to/3gWvZCs)
Spice infused oil
2 tbsp Dry chili (cut and deseed. purchase link: amzn.to/3U8Kh0X)
2 bunches fresh Sichuan peppercorn (use green/red Sichuan peppercorn to substitute cuz these are a little hard to find :))
Instructions
1. How to prepare the fish slices: find the tail part of the fish filet, start slicing at an angle. Each slice should be a little more than 1/4 inch thick. Don’t worry if you are not getting the perfect slices in the beginning. Fish will still taste amazing! :)
2. Place the fish in a bowl, marinate with salt, Shaoxing wine, potato starch, and one egg white. Mix well.
3. How to prepare pickled mustard greens: cut open the package and take out the pickled mustard greens. Chop into slices. Wash with water. This helps remove excess salt and unwanted flavor from the mustard greens. Drain and squeeze out any residual water. If you have other pickled veggies such as pickled red chili, cut at an angle and place with the pickled mustard greens.
4. How to prepare the aromatics for Suan Cai Yu: slice garlic and ginger. Smack the white part of the green onion, then chop into 1 inch slices. Finely chop the green part of the onion separately (this will be used for topping). Slice red chili at an angle (this will be used for topping).
5. Cut dry chilies with a pair of scissors. This will release the seeds from the chilies. Separate the seeds, and keep the skin only. Take out some fresh green Sichuan peppercorn (use dry green Sichuan peppercorn to substitute). These can be found at the frozen section of Chinese grocery stores. Set aside with the dry chilies. Dry chilies and Sichuan peppercorn will be used for infused hot oil later.
6. Start the fire and add 2 tbsp cooking oil to the pan. Drop in sliced garlic, ginger and white part of green onion. Fry until slightly brown.
7. Add in pickled veggies. Stir fry immediately until fragrant.
8. Add in 3 cups of stock. You can use any kind of stock or use boiling water to substitute. Season with salt and white pepper powder.
9. When the soup boils, reduce heat to medium low, add in the fish slices one by one. Gently lay the fish slices on the top so they don’t clump together. You can stir the soup a little. Fish will be ready in 1-2 minutes after the soup boils. Don’t over cook the fish slices as they can break easily.
10. Use a large soup spoon to scoop out the fish and pickled veggies in a serving bowl. Then transfer over all the rest of the soup.
11. Heat up 3 tbsp of cooking oil. Pour over the dry chilis and fresh Sichuan peppercorn. After the sizzling, immediately pour the oil and spices on top of the fish soup.
12. Garnish with chopped green onion and red chili.
Want more delicious bites? Check out my other videos:
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Authentic Mapo Tofu from Sichuan: • Authentic Mapo Tofu Re...
Sichuan Baby Taro Chicken Stew: • Baby Taro Chicken Stew...
Sichuan Green Beans Stir Fry: • Szechuan Green Beans
#sichuanfood #chinesefood #fishstew

[@obamabinbaben7772]

My Chinese friends were so impressed I made this dish hahaha. I recommended your channel to all of them, you make even difficult recipes sound easy!

[@YiSichuanKitchen]

Wow! Thanks so much for sharing! I’m so glad you loved it 😊

[@kmxbmx]

We used to live near a Sichuan restaurant and my husband would pick this soup up for me whenever I didn’t feel well. Thank you so much for this recipe; I can’t wait to try making it myself!

[@YiSichuanKitchen]

It’s definitely the best heartwarming dish ☺️ Hope you enjoy!!

[@kjames1698]

Keep up the good work!👍

[@johnsonchan8532]

This is more authentic than others. Good job

[@YiSichuanKitchen]

So glad you liked it ☺️

[@andrewfielding2158]

Made this last night and it was delicious. Best version of this dish I've tried, thanks so much.

[@YiSichuanKitchen]

So glad you tried it!!! Definitely one of my favorite fish recipes!! ☺️

[@Fears_and_Frights]

i loveeee this dish! i ate it almost everyday - thank you for the recipe!

[@YiSichuanKitchen]

So glad you are loving it ☺️

[@pandoraSD]

Thank you for the recipe and super clear and efficient video! It's one of my favorite dishes! 💕🥰😋

[@YiSichuanKitchen]

So glad you liked it! Enjoy :)

[@jonathanpenvose9812]

Tried it this weekend and was surprising easy and tasted lovely. thanks

[@YiSichuanKitchen]

So glad you liked it ☺️

[@kennethlucifer3628]

This is one of my favourite dish

[@YiSichuanKitchen]

It’s so good 😊

[@user-yb2tf1uw6f]

Thanks

[@zinswe4469]

I love it so🤤🤤 much!God bless you always✝🕊

[@YiSichuanKitchen]

Glad you liked it ☺️

[@zinswe4469]

I really like your smiling face😍so peacful😇

[@radwaawad9013]

Thank you so much. Can you please provide a substitution for the shaoxing wine ? Also, can we do this with other protein like chicken or beef ? Can we also use black pepper instead of the white one ?

[@pandoraSD]

Lol, why so many substitution requests?!? Why not just google search for a recipe that uses beef or chicken without shaoxing or white pepper? This recipe is specifically for a classic tender mild flavored fish soup. With so many substitutions it just is not the same dish. You can try another culture's cooking wine like sherry or sake but it won't taste right. Black pepper will overpower this and just be wrong. If you are serious about learning Szechuan cooking, please invest in a small bottle of Shaoxing for ~$4 US and some white pepper also ~$4. Good luck😊