Suancai Yu (酸菜鱼)

Originating in Chongqing in the 1980s and now a nationwide obsession, suancai yu is a full-flavoured soup built on the interplay of Sichuan pickled mustard greens, mala chilli heat, and silky sliced fish. The fish is velveted in egg white before being poached directly in the sour-spicy broth, resulting in extraordinarily tender slices that absorb every dimension of the soup.

Serves: 4

Ingredients

For the fish:

• 600g (1.3 lb) white fish fillets (grass carp, tilapia, or basa), sliced at an angle into 5mm pieces
• 1 egg white
• 1 tbsp cornstarch
• 0.5 tsp salt
• 0.5 tsp white pepper

For the broth:

• 200g (7 oz) suan cai (Sichuan pickled mustard greens), rinsed and sliced
• 3 tbsp (45ml) neutral oil
• 4 cloves garlic, sliced
• 3cm piece ginger, julienned
• 2 tbsp (30ml) doubanjiang (Sichuan chilli bean paste)
• 1 tbsp (15ml) light soy sauce
• 1 tsp sugar
• 1.2 litres (5 cups) fish or chicken stock
• 1 tsp Sichuan peppercorns

Topping (the sizzle finish):

• 3 tbsp neutral oil
• 1 tbsp dried chilli flakes
• 0.5 tsp Sichuan peppercorns
• 3 cloves garlic, minced
• 2 spring onions, sliced

Instructions

1. Combine the fish slices with egg white, cornstarch, salt, and white pepper. Mix gently to coat and refrigerate for 20 minutes.
2. Heat 3 tbsp oil in a wok over medium-high heat. Fry garlic and ginger for 30 seconds, then add doubanjiang and fry 1–2 minutes until the oil is red and fragrant.
3. Add the pickled mustard greens and stir-fry 2 minutes. Pour in the stock, add soy sauce, sugar, and Sichuan peppercorns. Bring to a rolling boil, then reduce to a steady simmer for 10 minutes.
4. Slide the marinated fish slices into the simmering broth one by one. Poach for 2–3 minutes only — do not stir aggressively. The fish is done when it turns opaque. Transfer fish and broth to a large serving bowl.
5. Make the sizzle topping: place spring onions, garlic, chilli flakes, and Sichuan peppercorns on top of the fish. Heat 3 tbsp oil in a small pan until smoking, then pour directly over the aromatics with a dramatic sizzle.

Cook's Notes: The sizzle finish is essential — it releases the fragrance of the chilli and peppercorns. Do not omit it. Sichuan pickled mustard greens differ from Dongbei xuecai; look for the labelled Sichuan or Chongqing variety.