Suan Cai Yu Recipe

As a millennial foodie, I’m totally vibing with this Suan Cai Yu recipe that combines tender white fish and tangy pickled mustard greens in a savory, aromatic broth—it’s like a comforting, spicy hug in a bowl. Plus, the bold flavors of Sichuan peppercorns and ginger make it super Insta-worthy and perfect for sharing those cozy night-in vibes.

Suan Cai Yu is a dish that I adore, but primarily because it allows for my not-so-secret obsession over the next few paragraphs to become apparent. I cannot deny my favorite salmon.

Nor can I deny the oily, rich, and utterly tender warmth of this fish. I will end with some useless advice: when cooking with fish that bypass the virtue of being pickled, I recommend either choosing a very lean fish that is almost sweet (like a cod, for example) or a very oily, very fishy fish (which should be no problem if you’re in a good local seafood market).

I mean, look: the trick is to capture the flavor of the suan cai and not have the fish clash with it.

Suan Cai Yu Recipe Ingredients

• White Fish Fillets: Rich in protein, low in fat; enhances dish’s delicate texture.
• Suan Cai (Pickled Mustard Greens): Adds tangy, sour flavor; aids digestion.
• Chicken Broth: Provides umami depth; comforting without overpowering.
• Sichuan Peppercorns: Imparts numbing spiciness; signature of Sichuan cuisine.
• Ginger: Offers zesty heat; boasts anti-inflammatory properties.
• Shaoxing Wine: Enhances aroma; introduces subtle sweetness and complexity.
• Green Onions: Garnish for freshness; adds mild onion flavor.

Suan Cai Yu Recipe Ingredient Quantities

• 500g white fish fillets (such as tilapia or bass), sliced
• 200g suan cai (pickled mustard greens), chopped
• 1 liter chicken broth
• 2 tablespoons vegetable oil
• 1 tablespoon Sichuan peppercorns
• 5-6 dried red chili peppers
• 3 slices ginger
• 3 cloves garlic, minced
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon cornstarch
• 1 teaspoon white pepper
• 1 teaspoon sugar
• Salt to taste
• Handful of fresh cilantro, chopped (optional, for garnish)
• Green onions, chopped (optional, for garnish)

How to Make this Suan Cai Yu Recipe

1. In a bowl, mix the sliced white fish fillets with cornstarch, Shaoxing wine, and a bit of salt. Let it sit for no less than 15 minutes.

2. In a large pot, over a medium flame, heat the oil for cooking. When it is hot, add the peppercorns and dried red chilies. Stir these aromatics around for a couple of minutes, until they are quite fragrant. Then, take them out of the pot, discarding them, and keep the flavored oil in the pot.

3. Place the sliced ginger and minced garlic into the pot and cook for approximately one minute until the mixture is fragrant.

4. In a separate bowl, chop the suan cai (pickled mustard greens), and add to the main mixture. It should be cooked thoroughly for about 2-3 minutes.

5. Add the chicken broth and bring to a full boil before reducing heat to a simmer for about 5 minutes. This allows the flavors to meld.

6. Include in the broth the light soy sauce, sugar, and white pepper. With salt, season to taste.

7. Carefully place the marinated fish portions into the bubbling broth. Allow the fish to simmer in the broth for 5-7 minutes until they are no longer translucent but moist and tender, and forkable. What you don’t want to do is overcook them, causing them to disintegrate when stirred or to be too firm when you try to eat them.

8. Sample the soup and if necessary, adjust the seasoning. The soup should be full of umami and just slightly tangy from the suan cai.

9. Transfer the soup into a serving bowl or bowls once the fish is cooked.

10. If you are using, top with chopped cilantro and green onions, and serve hot. Enjoy your Suan Cai Yu!

Suan Cai Yu Recipe Equipment Needed

1. Mixing bowl
2. Large pot
3. Stirring spoon
4. Slotted spoon or strainer spoon (for removing aromatics)
5. Knife
6. Cutting board
7. Measuring spoons
8. Ladle (for serving)
9. Serving bowls

FAQ

• Q: Can I use a different type of fish for Suan Cai Yu?A: Yes, any white fish fillet, such as cod or snapper, can be used in place of tilapia or bass. If those aren’t available, make any substitutions you need.
• Q: What is suan cai?A: Pickled mustard greens, which add a special sour taste to the dish, make up the ingredient suan cai.
• Q: Is there a substitute for Shaoxing wine?If you don’t have Shaoxing wine, dry sherry makes a good substitute.
• Q: How spicy is this dish?Sichuan peppercorns and dried chilies provide the spiciness, but you can modify the quantities to your taste.
• Q: Can the dish be made in advance?A: Enjoying it fresh is the best way, but you can get the broth and fish ready in advance, marinating the fish and combining it with the broth when it’s time to eat. That way, you can have homemade ramen almost any time.
• Q: How should leftovers be stored?A: Keep uneaten food in a sealed container in the fridge for no more than 2 days. For best results, reheat on the stove.

Suan Cai Yu Recipe Substitutions and Variations

You can use cod or catfish instead of white fish fillets (such as tilapia or bass) for a milder flavor.
If you can’t find suan cai (pickled mustard greens), use kimchi or sauerkraut instead for a similar sharp and tangy pickle. Ingredients.
Use dry sherry or sake instead of Shaoxing wine for a flavor with similar depth.
A mixture of black pepper and coriander seeds can be used to substitute for Sichuan peppercorns, though the amount of numbness will not compare to that provided by the real thing.
In the absence of light soy sauce, you can use tamari or coconut aminos, which are good gluten-free alternatives.

Pro Tips

1. Marination Tip For an even better flavor and texture, marinate the fish for longer, up to 30 minutes if you have the time. The cornstarch creates a protective coating that helps keep the fish tender during cooking.

2. Enhance Flavor with Aromatics After toasting the Sichuan peppercorns and dried chilies, you can strain and save them instead of discarding. Crush a small portion of them and add back into the soup later for an extra kick and depth of flavor.

3. Control Heat Levels If you prefer a milder dish, consider using fewer dried chili peppers. Alternatively, remove the seeds before cooking to lessen the heat while retaining the characteristic aroma.

4. Suan Cai Preparation Rinse the suan cai under cold water and squeeze out excess liquid before chopping if you find it too sour or salty. Adjust to your taste to maintain the balance of flavors in the soup.

5. Stock Quality Use a high-quality chicken broth or homemade stock for the best flavor. If you have time, simmer the broth with extra aromatics like ginger and garlic before starting the main cooking steps to enrich the base flavor.