Suan Cai Yu

Background and History of Suan Cai Yu

Suan Cai Yu, also known as fish with pickled mustard greens, is a renowned dish originating from the Sichuan province of China. With its incorporation of the bold flavors characteristic of Sichuan cuisine, including the fiery kick from chili peppers and the numbing sensation from Sichuan peppercorns, this dish offers a complex flavor profile that is both invigorating and comforting. Traditionally, suan cai, which means pickled mustard greens, is an essential ingredient in many Eastern Asian cuisines, embodying the ingenuity of preserving vegetables through fermentation over the long winter months.

Influence and Variations

In rural Sichuan, this dish was originally a humble meal prepared by families using the freshwater fish available to them. Over generations, Suan Cai Yu has evolved with the introduction of new cooking techniques and ingredients, allowing it to be adapted and enjoyed in both home kitchens and luxury restaurants around the world. Its balance of sour, spicy, and umami flavors makes it a standout in Sichuan culinary offerings.

Ingredients

• Fish (commonly grass carp or catfish) - 1 pound
• Suan Cai (pickled mustard greens) - 1 cup
• Vegetable oil - 4 tablespoons
• Ginger - 1 tablespoon, thinly sliced
• Garlic - 4 cloves, minced
• Dried chili peppers - 10 pieces
• Sichuan peppercorns - 1 teaspoon
• Scallions - 2 pieces, cut into 2-inch pieces
• Chicken broth - 2 cups
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Cornstarch - 2 tablespoons, mixed with 2 tablespoons of water
• White pepper - 1/2 teaspoon
• Salt - to taste

Preparation

Preparing the Fish

Start by cleaning the fish thoroughly and patting it dry with paper towels. Slice the fish into thin fillets, ensuring uniform thickness for even cooking. If you're using a whole fish, make sure to remove the bones and skin.

Place the fish fillets in a bowl and season with salt and white pepper. Allow the fish to marinate for about 15 minutes while you prepare the other ingredients.

Preparing the Other Ingredients

Rinse the suan cai under cold water to remove excess saltiness and chop it into bite-sized pieces. Slice the ginger and mince the garlic. Cut the scallions and prepare the cornstarch slurry.

Cooking Process

1. Sauteing Aroma Agents

Heat vegetable oil in a large wok or pot over medium-high heat. Add the dried chili peppers and Sichuan peppercorns, stirring occasionally until they release their aromas and the chili peppers darken slightly, but do not burn. This should take about 1-2 minutes. Add the ginger and garlic and sauté until fragrant.

2. Incorporating Suan Cai

Introduce the chopped suan cai to the wok, mixing it with the seasoned oil and spices. Allow it to cook for a few minutes to fully incorporate the flavors.

3. Simmering with Broth

Pour in the chicken broth and add the soy sauce and rice vinegar. Stir well and bring the mixture to a boil. Reduce the heat to a simmer, allowing the broth to develop deeper flavors for approximately 10 minutes cooking timer.

4. Cooking the Fish

Carefully slide the marinated fish fillets into the simmering broth. Gently stir to prevent sticking, cover, and let the fish poach until opaque and tender, usually about 5 minutes cooking timer.

5. Final Touches

Stir in the cornstarch slurry to slightly thicken the broth. Add the scallions last, reserving a few for garnish, and turn off the heat.

Serving and Enjoyment

Transfer the Suan Cai Yu to a large serving bowl, ensuring an even distribution of fish, suan cai, and broth. Sprinkle the reserved scallions on top. Traditionally, this dish is served with steamed white rice to counterbalance the bold flavors. It can also be accompanied by side dishes such as stir-fried greens or dumplings to complete the meal experience.