Suan Cai Yu

Ingredients

• 500g fish fillets (such as basa or perch)
• 200g pickled mustard greens
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 small piece ginger, sliced
• 2 green onions, cut into sections
• 1 tablespoon doubanjiang (fermented bean paste)
• 1 teaspoon Sichuan peppercorns
• 4 cups water or broth
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 tablespoon cooking wine
• 1 tablespoon cornstarch
• 1 egg white (optional, for marinating fish)

Steps

1. Marinate the fish slices with salt, white pepper, cooking wine, and cornstarch for 10 minutes. Add egg white for extra tenderness if desired.
2. Rinse the pickled mustard greens, chop them, and squeeze out excess water.
3. Heat oil in a pot, then sauté garlic, ginger, and Sichuan peppercorns until fragrant.
4. Add doubanjiang and stir-fry until the oil turns red. Then add the pickled mustard greens and stir well.
5. Pour in water or broth, bring to a boil, then simmer for 5 minutes to let the flavors meld.
6. Gently add the marinated fish slices one by one and cook until they turn white and float (about 2-3 minutes).
7. Sprinkle with green onions, turn off the heat, and serve.