pickled cabbage fish recipe

How to Make Authentic Pickled Fish: A Complete Guide

Pickled fish, or Suan Yu, is a beloved Sichuan dish famous for its spicy, sour, and umami-rich flavors. Here’s a step-by-step guide to crafting this restaurant-quality meal at home.

Ingredients: 500g white fish (like tilapia or cod), sliced thinly; 200g pickled mustard greens (suan cai), rinsed and chopped; 3-4 dried chilies; 2 tbsp Sichuan peppercorns; 4 garlic cloves; 1 tbsp ginger; 2 tbsp cooking oil; 1 tbsp light soy sauce; 1 tsp sugar; 1 cup chicken broth; chopped cilantro for garnish.

Steps:

1. Prep the fish: Marinate fish slices with 1 tsp soy sauce and a pinch of salt for 15 minutes.

2. Stir-fry aromatics: Heat oil in a wok. Add dried chilies, Sichuan peppercorns, garlic, and ginger. Stir-fry until fragrant.

3. Cook pickled greens: Add chopped suan cai. Stir-fry for 2 minutes, then pour in chicken broth. Bring to a boil.

4. Simmer the fish: Gently add fish slices to the broth. Reduce heat and simmer for 3–4 minutes until fish is opaque. Avoid overcooking to keep it tender.

5. Season and serve: Stir in soy sauce and sugar. Garnish with cilantro. Serve hot with steamed rice for the perfect balance of flavors.

Enjoy this zesty, comforting dish that’s sure to tantalize your taste buds!