Suan Cai Yu (Sichuan Fish with Pickled Mustard Greens)

Ingredients

• 1 lb catfish fillets (Sliced into 1/2-inch (1 cm) thick slices)
• 1 egg white
• 0.5 tsp sea salt (For marinating the fish)
• 1 tbsp cornstarch (The instructions refer to this as potato starch)
• 0.25 tsp white pepper (For marinating the fish)
• 0.333 cup dried chili peppers
• 4 green onions (Slice the white parts into 1/2-inch (1 cm) pieces; thinly slice the green parts for topping)
• 6 cloves garlic (Minced)
• 1 thumb ginger (Minced)
• 300 g Sichuan pickled mustard greens (One package; rinse with running tap water, drain, and slice into bite-sized pieces)
• 0.5 cup Chinese pickled peppers (Sliced, or keep whole for a less spicy dish)
• 2 tbsp Shaoxing wine (Use dry sherry instead to make the dish gluten-free)
• 4 cups chicken broth (Also called chicken stock in the instructions)
• 1 tsp sugar
• 0.25 tsp salt (Or to taste; adjust after simmering the broth)
• 0.25 tsp white pepper (For adjusting the broth)
• fresh chili peppers (5 to 10 peppers, sliced, for garnish; very optional and only for a very spicy dish)
• 0.25 tsp ground Sichuan peppercorns (For topping)
• 2.5 tbsp peanut oil (Source gives 2 to 3 tablespoons; used for cooking and drizzling over the toppings)
• 1 tsp green Sichuan peppercorn oil (Optional)

Steps

1. 1

   Tilt a knife at about 45 degrees against the cutting board and slice the catfish into 1/2-inch (1 cm) thick slices.

2. 2

   Combine the fish slices, white pepper, sea salt, egg white, and cornstarch in a bowl. Gently mix by hand until the fish is evenly coated. Let it marinate for 10 to 20 minutes while preparing the remaining ingredients.

3. 3

   Heat the peanut oil in a deep, large skillet or wok over medium heat until hot, then maintain medium heat.

4. 4

   Add the white parts of the green onions, minced garlic, minced ginger, and dried chili peppers. Cook and stir until very fragrant and the peppers just begin to darken, about 1 minute.

5. 5

   Add the pickled mustard greens and pickled peppers. Cook and stir for 1 to 2 minutes.

6. 6

   Add the Shaoxing wine to deglaze the pan, stirring quickly a few times.

7. 7

   Add the chicken broth and sugar. Cook over medium heat until boiling, then reduce to medium heat and simmer for 3 to 5 minutes.

8. 8

   Reduce the heat to low and taste the broth. Add the measured salt and white pepper as needed; the broth should be slightly salty.

9. 9

   Use a slotted ladle to transfer the pickled greens and peppers to a large serving bowl.

10. 10

    Increase the heat to medium-high and bring the broth back to a simmer. Add the fish slices, gently separating them with chopsticks or tongs. If necessary, cook the fish in two batches so the slices can lie in a single layer.

11. 11

    Cook the fish until just cooked through, 1 to 2 minutes. Transfer it with a slotted ladle to the serving bowl, arranging it over the pickles.

12. 12

    Increase the heat to medium-high and bring the remaining broth back to a boil.

13. 13

    Sprinkle the sliced green parts of the green onions, sliced fresh chili peppers if using, and ground Sichuan peppercorns over the fish.

14. 14

    Heat the remaining peanut oil in a small saucepan until hot and just beginning to smoke. Turn off the heat immediately.

15. 15

    Drizzle the hot oil over the aromatics on top of the fish. It should bubble on contact. Drizzle over the green Sichuan peppercorn oil if using.

16. 16

    Serve hot by itself or over rice as a main dish.

Notes

The source recommends live catfish when available for especially tender slices, with catfish fillets or nuggets as the next-best option. Cod and sea bass are described as less suitable because they are too lean. For a gluten-free version, use dry sherry instead of Shaoxing wine. The source does not provide a specific rice quantity or cooking instructions.

Nutrition per serving

• main
• spicy
• hot-and-sour
• poached
• Sichuan
• Chinese
• gluten-free option
• fish