Sichuan Pickled Mustard Green Fish

Name: Sichuan Pickled Mustard Green Fish
Total time: 45 min
Ingredients: 500g fish fillets (catfish or tilapia), cut into chunks; 200g pickled mustard greens, drained and chopped; 500ml chicken or vegetable broth; 4 garlic cloves, sliced; 2 tablespoons fresh ginger, minced; 10-12 dried red chilies; 1 teaspoon Sichuan peppercorns; 3 tablespoons vegetable oil; 2 tablespoons light soy sauce; 1 tablespoon rice vinegar; to taste salt; ½ teaspoon white pepper; 2 tablespoons cornstarch; 3 scallions, chopped; a handful cilantro leaves, for garnish

A bold and comforting Sichuan classic featuring tender fish simmered in a tangy broth with pickled mustard greens, aromatic spices, and a pleasant numbing heat from Sichuan peppercorns.

45 min

Medium

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This classic dish delivers an irresistible combination of sour, spicy, and numbing flavors. The key is to get a good sear on the fish before adding the broth—this creates depth and prevents the pieces from falling apart. Serve straight from the pot with steamed rice to soak up that flavorful broth.

Ingredients

fish fillets (catfish or tilapia), cut into chunks 500g

pickled mustard greens, drained and chopped 200g

chicken or vegetable broth 500ml

garlic cloves, sliced 4

fresh ginger, minced 2 tablespoons

dried red chilies 10-12

Sichuan peppercorns 1 teaspoon

vegetable oil 3 tablespoons

light soy sauce 2 tablespoons

rice vinegar 1 tablespoon

salt to taste

white pepper ½ teaspoon

cornstarch 2 tablespoons

scallions, chopped 3

cilantro leaves, for garnish a handful

Instructions

Season the fish

Toss the fish chunks with a pinch of salt, white pepper, and cornstarch until evenly coated. Let it sit for 10 minutes while you prepare the other ingredients. This brief marination helps the fish hold together and adds flavor.

Bloom the aromatics

Heat oil in a wok or deep pan over medium-high heat. Add the dried chilies and Sichuan peppercorns, stirring constantly until they become fragrant and slightly darkened, about 30 seconds. Be careful not to burn them. Add the garlic and ginger, stir-frying for another 30 seconds until aromatic.

Build the base

Add the chopped pickled mustard greens and stir-fry for 2 minutes, allowing their tangy flavor to mellow and meld with the aromatics. Pour in the broth, soy sauce, and rice vinegar. Bring to a gentle simmer.

Cook the fish

Gently lower the fish chunks into the simmering broth. Cook for 5-7 minutes until the fish turns opaque and flakes easily. Resist the urge to stir vigorously—handle the pieces gently to keep them intact. Adjust seasoning with salt to taste.

Finish and serve

Transfer the fish and broth to a serving bowl. Garnish generously with fresh scallions and cilantro. Serve immediately while hot, with steamed rice on the side.