Suan Cai Yu酸菜鱼
Silky snakehead fish slices poached in a tangy, aromatic pickled mustard green broth — finished with sizzling dried chilies and sesame oil for a bright, sour-spicy bowl that pairs perfectly with steamed rice.
Serving Staple
Pickled Mustard Greens
Sliced Snakehead Fish
Marinade Base
15 ml
Stir-Fry Aromatic Base
Salt
3 g
White Pepper
1 g
15 g
Sichuan Peppercorn
3 g
Toasted White Sesame Seeds
3 g
salt
3 g
white-pepper
1 g
oil
15 ml
dried-chili
6 g
sichuan-peppercorn
3 g
toasted-white-sesame-seeds
3 g
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Marinate Fish Slices
Slice the snakehead fish into thin pieces at a 45-degree angle. In a bowl, combine fish slices with salt, white pepper, cornstarch, and a drizzle of cooking oil. Mix gently until every piece is coated. Let marinate for 10 minutes to firm up the texture.
Prep Sauerkraut and Aromatics
Rinse the pickled mustard greens under cold water to reduce excess saltiness, then cut into 3–4 cm segments. Slice ginger into thin pieces, mince garlic cloves, and cut scallion whites into sections. Separate dried red chilies from stems. Set all aside.
Bloom Aromatics and Stir-Fry Sauerkraut
Heat oil in the wok over medium-high heat. Add ginger, garlic, and scallion whites; stir-fry for 30 seconds until fragrant. Add the sauerkraut and Sichuan peppercorns; stir-fry for 1–2 minutes until the sauerkraut is heated through and the kitchen smells sour and savory.
Add Water and Season the Broth
Pour in enough water (or light stock) to fully submerge the fish later — about 600–800 ml. Bring to a rolling boil over high heat. Taste and season with salt. The broth should be pleasantly sour and savory.
Cook Fish Slices in Broth
Gently slide the marinated fish slices into the boiling broth one by one. Do not stir immediately — let them set for 20 seconds first. Then gently stir and cook for 1–2 minutes until the fish turns opaque and white throughout. Ladle everything into a deep serving bowl.
Top with Garnish and Sizzle with Hot Oil
Lay dried red chilies and Sichuan peppercorns on top of the fish in the serving bowl. Sprinkle toasted white sesame seeds over the surface. Heat 2 tablespoons of cooking oil in a small pan until just smoking, then carefully pour the hot oil directly over the chilies and peppercorns. The sizzle will bloom their aroma. Serve immediately.
Serving Suggestion
Serve Suan Cai Yu hot with plain rice and one light vegetable side.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.