Chinese Hot and Sour Fish with Pickled Mustard Greens
A bold and comforting Sichuan-style fish dish featuring tender fish slices swimming in a tangy, spicy broth loaded with crispy bean sprouts and aromatic pickled mustard greens. This classic dish delivers that perfect balance of sour, spicy, and savory flavors.
Story
This beloved Chinese comfort food transforms simple ingredients into something extraordinary. The key is getting the fish slices thin and letting them marinate long enough to absorb all that flavor.
Ingredients
black fish (snakehead), filleted and sliced
1.5 lbs
pickled mustard greens (suan cai)
1 cup
bean sprouts
2 cups
ginger, sliced
2 inches
garlic cloves, minced
4
dried red chilies
6-8
Sichuan peppercorns
1 tsp
vegetable oil
3 tbsp
chicken broth
4 cups
light soy sauce
2 tbsp
rice vinegar
2 tbsp
salt
to taste
green onions, chopped
3
Instructions
1
Marinate the fish
Pat the fish slices completely dry with paper towels. Mix with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of salt. Let sit for 15-20 minutes while you prep the other ingredients.
2
Blanch the bean sprouts
Bring a pot of water to boil. Quickly blanch bean sprouts for 30 seconds, then drain and spread them in the bottom of a large serving bowl.
3
Start the aromatics
Heat oil in a wok or large pan over medium-high heat. Add ginger, garlic, dried chilies, and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.
4
Build the broth
Add the pickled mustard greens and stir-fry for 2 minutes. Pour in the chicken broth, remaining soy sauce, and rice vinegar. Bring to a gentle simmer.
5
Cook the fish
Gently slide the marinated fish slices into the simmering broth. Cook for 3-4 minutes until the fish turns opaque and just cooked through. Don't stir too vigorously or the slices will break.
6
Serve immediately
Carefully pour the fish and broth over the bean sprouts in the serving bowl. Garnish with chopped green onions and serve hot over steamed rice.
