pickled cabbage fish slices

How to Make Pickled Fish Soup: A Complete Guide

Pickled fish soup, a beloved Chinese dish, balances tender fish, tangy pickled vegetables, and a spicy, umami-rich broth. Here’s a simple yet authentic recipe to recreate it at home.

Ingredients: 500g white fish (like catfish or tillet), sliced; 200g pickled mustard greens (酸菜), rinsed and chopped; 3 garlic cloves, minced; 1 ginger slice; 1 dried chili (optional); 500ml fish stock or water; 1 tbsp cooking oil; Salt, white pepper, and chopped scallions to taste.

Steps:

1. Prep the fish: Marinate fish slices with 1 tsp salt and 1 tsp white pepper for 15 minutes.

2. Sauté aromatics: Heat oil in a pot over medium flame. Stir-fry garlic, ginger, and chili until fragrant. Add pickled greens, cook for 2 minutes to enhance flavor.

3. Simmer the broth: Pour in fish stock, bring to a boil, then reduce heat. Let the greens simmer for 5 minutes to deepen the sour taste.

4. Cook the fish: Gently add fish slices, ensuring they don’t overlap. Cook for 3–4 minutes until opaque.

5. Season and serve: Adjust salt and pepper. Garnish with scallions. Serve hot with rice for a comforting meal.

Tips: For extra richness, add a splash of rice wine or a beaten egg to thicken the broth. Fresh fish ensures tenderness, while homemade pickled greens offer the best tang. Enjoy this zesty, soul-warming soup!