Sichuan Recipe

Suan Cai Fish

Sichuan · Serves 3–4 · 40 minutes

White fish simmered with pickled mustard greens in a sour savory broth.

Recipe at a glance

Serves / makesServes 3–4
Time40 minutes
Cuisine or formatSichuan
UseHome cooking and menu literacy

Ingredients

  • 1 lb white fish fillets, sliced
  • 1 cup suan cai, chopped
  • 4 cups stock
  • 2 tsp minced ginger
  • 2 garlic cloves
  • 2 dried chiles, optional
  • 1 tbsp Shaoxing wine, optional
  • 1 tsp light soy sauce
  • 1 tsp cornstarch
  • White pepper

Method

  1. Season fish with cornstarch, white pepper, and wine if using.
  2. Fry ginger, garlic, chiles, and suan cai.
  3. Add stock and simmer 10 minutes.
  4. Slide in fish slices gently.
  5. Simmer until just cooked.
  6. Season with soy sauce and serve.

Menu-literacy notes

  • Suan cai means pickled mustard greens.
  • This dish is sour and savory rather than sweet-sour.
  • It shows that Sichuan food is not only ma-la.

Variations and substitutions

  • Adjust salt, sugar, chile, and vinegar gradually rather than changing all seasonings at once.
  • For allergies or religious dietary needs, check sauces, wrappers, broth, cooking wine, and shared equipment.
  • When adapting the dish, preserve the core technique and flavor structure that make it recognizable on a menu.

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