Sichuan Pickled Mustard Green Fish

Name: Sichuan Pickled Mustard Green Fish
Total time: 50 min
Ingredients: 500g white fish fillets (tilapia or catfish); 200g pickled mustard greens (suan cai); 100g bean sprouts; 150g wide rice noodles; 30g ginger; 20g garlic; 40g scallions; 6-8 pieces dried chili peppers; 1 tablespoon Sichuan peppercorns; 2 tablespoons cooking wine; 2 tablespoons light soy sauce; 800ml chicken stock; 3 tablespoons vegetable oil; to taste salt

A bold and comforting Sichuan classic featuring tender fish pieces simmered in a tangy, spicy broth with pickled mustard greens and chewy宽粉noodles. This soul-warming dish delivers the perfect balance of sour, numbing, and savory flavors.

50 min

Medium

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Story

This classic Sichuan dish transforms simple ingredients into something extraordinary. The key is getting that perfect balance between the sour pickled greens, the aromatic aromatics, and that distinctive mala (numbing-spicy) sensation.

Ingredients

white fish fillets (tilapia or catfish) 500g

pickled mustard greens (suan cai) 200g

bean sprouts 100g

wide rice noodles 150g

ginger 30g

garlic 20g

scallions 40g

dried chili peppers 6-8 pieces

Sichuan peppercorns 1 tablespoon

cooking wine 2 tablespoons

light soy sauce 2 tablespoons

chicken stock 800ml

vegetable oil 3 tablespoons

salt to taste

Instructions

Prep the fish and aromatics

Cut the fish into bite-sized pieces. In a bowl, toss the fish with cooking wine, a pinch of salt, and half the ginger and scallions. Let it marinate for 20 minutes while you prep the rest. Meanwhile, rinse the pickled mustard greens well to remove excess salt, then chop roughly. Slice the remaining ginger, mince the garlic, and cut scallions into diagonal pieces.

Cook the noodles

Bring a pot of water to boil. Add the wide rice noodles and cook according to package directions, about 5-6 minutes until just tender but still chewy. Drain and rinse under cold water to stop cooking. Set aside.

Bloom the aromatics

Heat oil in a large wok or deep pan over medium-high heat. Add the dried chili peppers and Sichuan peppercorns, stirring for about 30 seconds until fragrant and the oil turns red. Be careful not to burn them. Add the minced garlic and sliced ginger, stir for another 30 seconds until aromatic.

Build the broth

Pour in the chicken stock and bring to a simmer. Add the pickled mustard greens and let them cook for 5 minutes to release their tangy flavor. Season with soy sauce and a pinch of salt. Adjust to taste—the broth should be pleasantly sour and savory.

Cook the fish

Gently add the marinated fish pieces to the simmering broth. Cook for 3-4 minutes until the fish turns opaque and just cooked through. Be careful not to overcook or the fish will become tough. Add the bean sprouts and cook for another minute.

Serve

Divide the cooked noodles among serving bowls. Ladle the hot fish and broth over the noodles. Garnish with remaining scallions. Serve immediately while piping hot.