Chinese cuisine

Medium

Hot And Sour Fish With Pickled Mustard Greens | Suan Cai Yu

Name: Hot And Sour Fish With Pickled Mustard Greens | Suan Cai Yu
Prep time: 1 hr 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Chinese-Sichuan
Ingredients: 2 lb. Catfish Fillets (Or Catfish Nuggets); 1 count Egg White[Marinade]; 1 tbsp. Chinese Shaoxing Wine[Marinade]; 1 tbsp. Salt[Marinade]; 2 tbsp. Cornstarch[Marinade]; 10 oz. Fish Bones [Broth]; 8 pieces Ginger [Broth]; 2 stalk Green Onions, Chopped [Broth]; 2 tbsp. Chinese Shaoxing Wine [Broth]; 4 cup Water [Broth]; 9 oz. Sichuan Pickled Mustard Greens , Sliced [Sauce]; 2 tbsp. Sichuan Peppercorns [Sauce]; 0.25 oz. Dried Chili Peppers [Sauce]; 2 oz. Cloves Of Garlic, Halved [Sauce]; 2 oz. Slice Ginger [Sauce]; 2 stalk Green Onions, Chopped [Sauce]; 1 oz. Pickled Pepper For Extra Sourness [Sauce]; 1 oz. Red Chilli [Sauce]; 1 tbsp. Shaoxing Wine [Sauce]; 0.1 tsp. Sugar [Sauce]; 0.1 tsp. Salt Or To Taste (Or 1/4 Tsp Fish Sauce) [Sauce]; 0.1 tsp. White Pepper Powder [Sauce]; 2 rbsp Peanut Oil [Sauce]

Chef John Zhang

RATING LIKE SAVE PRINT

Hot And Sour Fish With Pickled Mustard Greens | Suan Cai Yu

5 stars rating if you like it!

Done

Bathed in milky white fish broth, the thinly sliced fish fillets fully absorbed the umami of fish bones as well as the juices of pickled greens. The fish fillets are tender, silky smooth, and flavorful.

Recipe

PRE TIME: 1 hr 15 min

COOKING TIME: 15 min

TOTAL TIME: 1 hr 30 min

4 SERVING

Ingredients:

2 lb. Catfish Fillets (Or Catfish Nuggets)
1 count Egg White[Marinade]
1 tbsp. Chinese Shaoxing Wine[Marinade]
1 tbsp. Salt[Marinade]
2 tbsp. Cornstarch[Marinade]
10 oz. Fish Bones [Broth]
8 pieces Ginger [Broth]
2 stalk Green Onions, Chopped [Broth]
2 tbsp. Chinese Shaoxing Wine [Broth]
4 cup Water [Broth]
9 oz. Sichuan Pickled Mustard Greens , Sliced [Sauce]
2 tbsp. Sichuan Peppercorns [Sauce]
0.25 oz. Dried Chili Peppers [Sauce]
2 oz. Cloves Of Garlic, Halved [Sauce]
2 oz. Slice Ginger [Sauce]
2 stalk Green Onions, Chopped [Sauce]
1 oz. Pickled Pepper For Extra Sourness [Sauce]
1 oz. Red Chilli [Sauce]
1 tbsp. Shaoxing Wine [Sauce]
0.1 tsp. Sugar [Sauce]
0.1 tsp. Salt Or To Taste (Or 1/4 Tsp Fish Sauce) [Sauce]
0.1 tsp. White Pepper Powder [Sauce]
2 rbsp Peanut Oil [Sauce]

Directions:

Slice Catfish

Tilt the knife so it’s 45 degrees against the cutting board. Slice fish in a sawing motion along the grain into 1/2 cm (1/4 inch) thick slices. Keep the fish bones for making broth.

[Marinade] Step 1

To marinate the fish, Combine fish, Shaoxing wine, salt, egg white, and corn starch in a bowl.

[Marinade] Step 2

Gently mix the ingredients by hand, until the fish is evenly coated with a thin layer of starch. Let marinate for 10 to 20 minutes.

[Fish Broth] Step 1

In a large wok, heat 3 cups vegetable oil and deep fry the fish bones for 1 minute. Drain and set aside.

[Fish Broth] Step 2

In the same wok, add ginger, green onion, and stir fry to bring out aroma.

[Fish Broth] Step 3

Add fish bones to the wok with Shaoxing wine, water, and bring to boil.

[Fish Broth] Step 4

Remove the ingredients and transfer the broth to a pot.

Cook Fish - Step 1

Heat vegetable oil in a deep skillet (or a wok) over medium heat until warm, add Sichuan peppercorn. When it starts to sizzle, turn to medium low heat. Cook for 1 to 2 minutes. Remove the peppercorns.

Cook Fish - Step 2

Add ginger, dried chili pepper, pickled pepper, red pepper, garlic, green onion and chili pepper, and stir for 1 minute.

Cook Fish - Step 3

Add Sichuan pickles. Cook and stir for 2 minutes. Add Shaoxing wine to deglaze the pan. Quickly stir a few times.

Cook Fish - Step 4

Add fish broth. Cook over medium heat until boiling. Add white pepper powder, salt, shite vinegar, and taste the broth and adjust seasoning if needed.

Cook Fish - Step 5