Suancai Yu

About Suancai Yu

Suancai Yu is a traditional Chinese dish known for its vibrant flavors and comforting warmth. Originating from Sichuan province, this dish showcases the emblematic combination of spicy, sour, and umami tastes characteristic of Sichuan cuisine. The history of Suancai Yu can be traced back to the Qing dynasty when pickling was a popular method to preserve vegetables. The term "suancai" translates to "sour vegetable," referring to the fermented mustard greens used in this dish. This recipe combines tender poached fish with the sourness of suancai, creating a perfect blend of flavors that tantalizes the taste buds.

Ingredients

• Fish (such as catfish or grass carp) - 500g
• Suancai (pickled mustard greens) - 150g
• Ginger - 20g, sliced
• Garlic - 4 cloves, minced
• Dried red chilies - 10
• Sichuan peppercorns - 1 tablespoon
• Spring onions - 2, chopped
• Fresh coriander - for garnish
• Fish stock - 1 liter
• Cooking oil - 3 tablespoons
• Salt - to taste
• Vinegar - 2 tablespoons
• Cornstarch - 2 tablespoons

Preparation

Step 1: Marinate the Fish

Begin by cutting the fish into thick slices. In a bowl, mix the fish slices with 1 tablespoon of vinegar, 1 tablespoon of cornstarch, and a pinch of salt. Let it marinate for at least 20 minutes to ensure tenderness.

Step 2: Prepare the Suancai

Rinse the suancai under cold water to remove excess salt and brininess. Chop it into bite-sized pieces and set aside.

Cooking Process

Step 1: Sauté the Aromatics

Heat cooking oil in a large pot over medium heat. Add Sichuan peppercorns and dried chilies, stirring for about a minute until fragrant. Add the garlic and ginger and sauté for another 2 minutes.

Step 2: Cook the Suancai

Add the chopped suancai into the pot, stir well, and cook for 3 minutes. Pour in the fish stock and bring to a boil.

Step 3: Cook the Fish

Once boiling, reduce the heat and gently add the marinated fish slices. Poach the fish in the broth for about 5 minutes or until cooked through.

Step 4: Final Touches

Adjust seasoning with salt and the remaining 1 tablespoon of vinegar. Garnish with spring onions and fresh coriander before serving.

Serving Suggestions

Suancai Yu is best enjoyed immediately while it’s hot. Serve it in a large bowl, and pair it with steamed jasmine rice to balance the bold flavors. The combination of soft, flaky fish and the tangy kick of the suancai broth creates a comforting and satisfying meal perfect for any occasion.