Suan Cai Yu

Food enthusiasts like myself are always on the hunt for new and exciting dishes to try. Recently, I came across suan cai yu, a popular Chinese cuisine from Sichuan province that appealed to me due to its spicy and flavorful characteristics. Needless to say, I couldn’t resist trying this delicacy and it has quickly become one of my favorites!

Suan cai yu is a dish created by combining pickled vegetables (suan cai) with fresh fish (yu). Its unique combination of flavors and textures has earned it the attention of food connoisseurs around the world. The tartness of the pickled veggies is balanced out by spicy chili oil and refreshing fish for an unforgettable dish that will stay in your memory for years to come.

Suan cai yu is an absolutely unique dish, with flavors I’ve never experienced in any other dish. The tartness of pickled vegetables is perfectly balanced by the heat of chili oil and fresh fish, creating a dish that’s highly filling yet nutritious at the same time. Plus, suan cai yu boasts low calories and loads of essential nutrients!

When making suan cai yu, one thing to keep in mind is its fiery heat. If you’re not a fan of hot food, feel free to reduce or eliminate the amount of chili oil used. Personally speaking, I enjoy the kick of spice that this dish provides; it adds an extra dimension of flavor.

Take out one whole basa fish, which is suitable for two people.

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Thaw at room temperature.

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When cutting the fish into small pieces, the meat should be evenly sliced, not too thick or too thin. The fish slices taste better when they are moderately thick. I talked about how to slice fish in my blog post about fish slicing.

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Take one egg white.

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Add salt and freshly ground white pepper to the fish slices.

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Add the egg white.

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Add an appropriate amount of starch.

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Mix well with your hands and marinate for a while.

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While marinating, prepare one package of suan cai (preserved mustard greens), which can be purchased directly from a supermarket or online.

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Take half of it and rinse it.

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Cut it into small pieces.

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Wash and cut the coriander.

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Prepare ginger, scallion, garlic, dried chili, and Sichuan pepper.

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Heat the oil in a wok, add ginger, scallion, garlic, Sichuan pepper, and dried chili segments, stir-fry until fragrant.

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Add a small amount of Sichuan pepper and continue to stir-fry over low heat.

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Pour in the suan cai.

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Stir-fry over medium-low heat for 3-5 minutes.

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Add an appropriate amount of water (depending on the number of family members) and a little chicken broth.

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Cook for 5-6 minutes, add salt and MSG to season.

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Use a slotted spoon to scoop out the suan cai and put it into a large bowl.

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Leave the suan tang (the sour liquid left in the wok) in the wok, keep it at a low simmer, and gradually add the marinated fish slices into the suan tang.

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Once all the fish slices have been added, turn up the heat to high.

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Bring the entire wok to a boil, and then turn off the heat.

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Pour the fish slices into the large bowl from step 20.

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Sprinkle with coriander.

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Finished product.

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Suan cai, or pickled mustard greens, are an essential component in the Suan Cai Yu dish. This preserved vegetable adds a unique sour and salty taste when mixed with salt, water and sometimes chili peppers, ginger or garlic for flavor. To make Suan cai: ferment fresh mustard greens with salt, water and other seasonings until desired; store in an airtight container at room temperature or store it for later use as needed.

Suan Cai Yu dish begins by rinsing the suan cai to remove excess saltiness, then cutting into small pieces and stir-frying with garlic, ginger, and chili peppers. This mixture forms the base of the dish and offers a tangy, umami-rich taste that perfectly complements tender fish slices.

Suan cai’s fermentation process provides several health advantages. It creates beneficial bacteria for gut health and digestion, while increasing levels of antioxidants and vitamin C in the vegetable. Furthermore, suan cai is low in calories and high in fiber – making it a nutritious addition to any diet.

Suan cai yu is an irresistibly delicious and easy-to-make dish that I highly recommend trying. The combination of sour pickled vegetables, fresh fish, and spicy chili oil creates a unique and flavorful dish sure to leave an lasting impression. So why not give it a try and discover why suan cai yu has become such a beloved staple in Chinese cuisine?