Cherry & Dennis Helper Habitat

Sichuan Pickled Mustard Fish

四川酸菜魚

Sichuan Pickled Mustard Fish — finished dish

Total time: 50 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Tender fish slices are cooked in a tangy, gently spicy broth with Sichuan pickled mustard greens.

01

Ingredients

Main ingredients

600 g boneless fish fillet
250 g Sichuan pickled mustard greens
20 g ginger
3 cloves garlic
800 ml chicken stock
4 pieces dried chillies

Fish marinade

1 tsp salt
1 tbsp cornstarch
1 piece egg white

Broth seasoning

1 pinch white pepper
1 tsp sugar
1 tbsp cooking oil

Sichuan Pickled Mustard Fish — ingredients

02

Tools

cutting board
knife
deep pot
ladle
measuring spoons

Sichuan Pickled Mustard Fish — tools

03

Steps

Sichuan Pickled Mustard Fish — Slice the fish thinly on an angle; cut and drain the pickled greens

Step 1

Slice the fish thinly on an angle; cut and drain the pickled greens

Slice the fish thinly on an angle; cut and drain the pickled greens.

Sichuan Pickled Mustard Fish — Gently coat the fish with salt, egg white and cornstarch; marinate for ten minutes

Step 2

Gently coat the fish with salt, egg white and cornstarch; marinate for ten minutes

Gently coat the fish with salt, egg white and cornstarch; marinate for ten minutes.

Sichuan Pickled Mustard Fish — Slice the ginger, mince the garlic and cut the dried chillies

Step 3

Slice the ginger, mince the garlic and cut the dried chillies

Slice the ginger, mince the garlic and cut the dried chillies.

Sichuan Pickled Mustard Fish — Heat oil in a deep pot and sauté ginger, garlic and half the chillies

Step 4

Heat oil in a deep pot and sauté ginger, garlic and half the chillies

Heat oil in a deep pot and sauté ginger, garlic and half the chillies.

Sichuan Pickled Mustard Fish — Add the pickled greens and stir-fry until aromatic

Step 5

Add the pickled greens and stir-fry until aromatic

Add the pickled greens and stir-fry until aromatic.

Sichuan Pickled Mustard Fish — Pour in the stock and boil for five minutes

Step 6

Pour in the stock and boil for five minutes

Pour in the stock and boil for five minutes.

Sichuan Pickled Mustard Fish — Add sugar and white pepper; taste before adding any extra salt

Step 7

Add sugar and white pepper; taste before adding any extra salt

Add sugar and white pepper; taste before adding any extra salt.

Sichuan Pickled Mustard Fish — Lift the greens into a serving bowl and keep the broth at a gentle simmer

Step 8

Lift the greens into a serving bowl and keep the broth at a gentle simmer

Lift the greens into a serving bowl and keep the broth at a gentle simmer.

Sichuan Pickled Mustard Fish — Slide the fish slices into the broth separately without stacking

Step 9

Slide the fish slices into the broth separately without stacking

Slide the fish slices into the broth separately without stacking.

Sichuan Pickled Mustard Fish — Poach gently until the fish turns opaque and is just cooked

Step 10

Poach gently until the fish turns opaque and is just cooked

Poach gently until the fish turns opaque and is just cooked.

Sichuan Pickled Mustard Fish — Pour the fish and broth over the greens and top with the remaining chillies

Step 11

Pour the fish and broth over the greens and top with the remaining chillies

Pour the fish and broth over the greens and top with the remaining chillies.

Sichuan Pickled Mustard Fish — Rest for one minute so the fish slices set, then serve

Step 12

Rest for one minute so the fish slices set, then serve

Rest for one minute so the fish slices set, then serve.

Common mistakes

Do not rush with excessive heat or ignore doneness, as both texture and safety will suffer.

Tips

Measure everything first and check doneness at each stage; remove bones and cut smaller for children or older adults.