Suan Cai Yu (Hot & Sour Pickled Mustard Greens Fish Stew)

酸菜鱼

Suan Cai Yu (Hot & Sour Pickled Mustard Greens Fish Stew) — SichuanChongqing home cooking.

Ingredients

• fresh tilapia fillets
• Sichuan-style pickled mustard greens (suan cai)
• dried red chilies
• Sichuan peppercorn
• ginger

Instructions

1. Rinse suan cai under cold water 3 times to remove excess salt; squeeze dry and roughly chop. Set aside. (Suan cai turns pale olive-green, no brine dripping when squeezed.)
2. Heat 2 tbsp neutral oil in a heavy-bottomed pot over medium heat. Add dried chilies and Sichuan peppercorns; toast 45 seconds until fragrant and slightly darkened. (Chilies puff slightly; oil shimmers with tiny golden flecks.)
3. Add ginger and stir 1 minute until edges turn translucent. Stir in suan cai; cook 3 minutes until aroma deepens and liquid reduces slightly. (Ginger softens; suan cai darkens slightly and releases tangy steam.)
4. Pour in 1.5 L hot water (or fish stock if available). Bring to gentle boil, then reduce heat to low. Simmer uncovered 15 minutes. (Surface ripples softly; thin white foam gathers at edges.)
5. Season with 1 tsp salt and 1 tsp white pepper. Gently slide fish slices into simmering broth one by one. Poach 4–5 minutes until opaque and just firm — do not stir vigorously. (Fish turns fully opaque white with faint pink center; edges curl slightly.)