Suan Cai Yu (Pickled Mustard Fish): The Store Classic at Home
Suan cai yu: velveted black fish fillets poached 1-2 minutes in a sour broth built from fried bones and pickled mustard greens, finished with sizzling chili oil - the restaurant classic made better at home.
Equipment
- Wok or Large Pot
- Colander
- Serving bowl
Ingredients
For the Fish
- 2 lb black fish, filleted (bones and head kept) 900 g; or grass carp, bass, perch
- 1 packet suan cai yu seasoning (optional) the recipe uses it
- 6 dried chilies
- to taste ginger, garlic, and scallion
- 1 tbsp cornstarch
- 1 egg white
- 6 g salt 1 tsp, for the fish
- 1500 ml boiling water 6 cups
- vegetable oil, for frying
Instructions
- Buy the fish filleted with the head and bones bagged separately.
- Velvet the fillets: salt one direction, egg white in stages, then cornstarch.
- Prep the aromatics and start 1500 ml of water boiling.
- Stir-fry the aromatics, then the mustard greens until dry; set aside.
- Fry the bones golden, add the greens, and pour in the boiling water.
- Boil, add the seasoning, and simmer 5 minutes.
- Lift the bones and greens into the serving bowl.
- Poach the fillets 1-2 minutes until just set; add white pepper if desired.
- Pour over the bowl; finish with hot chili oil over flash-fried chilies.
- Serve immediately.
Notes
Tips: Fry the bones for broth depth. Poach the fillets only 1-2 minutes - the carryover heat finishes them. Stir the mustard greens dry to wake the sourness.
Food Safety: Cook fish to at least 63°C (145°F). Refrigerate within 2 hours; consume within 1 day. Do not re-boil leftovers.
Allergen Notice: Contains fish and egg.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.