Chinese cuisine
Easy

Fish with Sichuan Pickled Vegetable

Fish with Sichuan Pickled Vegetable
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Sizzling hot and sour broth with super tender fish slices, this Fish with Sichuan Pickled Vegetable is a slight variation from the famous Suan Cai Yu dish.

Get Chef John’s Chinese Pickled Vegetables recipe here.

Get Chef John’s Peppercorn Oil recipe here.

Recipe
PRE TIME: 10 min
COOKING TIME: 15 min
TOTAL TIME: 25 min
4 SERVING
Ingredients:
  • 1 lb. Catfish, Whole Fish, Headless And Cleaned
  • 1 tsp. Minced Garlic
  • 0.5 tbsp. Dried Red Chili
  • 5 oz. Chaozhou Pickled Cabbage
  • 1 tsp. Sichuan Peppercorn
  • 1 tbsp. Chef Made Peppercorn Oil (See "Chef John's Signature Oils" Video)
  • 1 tbsp. Shaoxing Wine
  • 3 cup Water
  • 1 cup Pickle Juice From The Pickle Jar
  • 3 oz. Sichuan Pickled Vegetables(Assorted)
  • 2 tbsp. White Vinegar
  • 1 tsp. Crushed Dry Red Chili Pepper
  • 1 tsp. Peppercorn Powder
  • 2 tbsp. Hot cooking oil
Directions:
Step 1
Step 1
1
Cut fish crosswise into about ½ inch thick slices. Set aside.
Step 2
Step 2
2
Cut Chaozhou pickled cabbage into large pieces. Set aside.
Step 3
Step 3
3
Cut all Sichuan pickled vegetables into appropriate pieces. Set aside.
Step 4
Step 4
4
Heat enough oil in a large wok over medium to high heat, deep-fried fish pieces at a lower temperature. When the temperature reaches 400-500°F(200-250°C), keep cooking for 3 minutes. Remove from oil. Pour out the oil.
Step 5
Step 5
5
Return the same wok to the stovetop, add minced garlic, pickled red chili pepper, then stir fry until fragrant. Add Chaozhou pickled cabbage and peppercorn; stir well; then add peppercorn oil, and Shaoxing wine. Continue stirring for a while.
Step 6
Step 6
6
Add water, pickle juice from pickle jar, and fish. Stir well. Finally, add Sichuan pickled vegetable and white vinegar. Keep cooking a few minutes.
Step 7
Step 7
7
Transfer to a clay pot and top with crushed red chili pepper and Sichuan peppercorn powder. Pour hot oil over crushed red chili pepper and peppercorn powder.
Step 8
Step 8
8
Serve with heating warmer underneath clay pot.
Final Notes
Final Notes
Suan cai, also called suan tsai and Chinese sauerkraut, is a traditional Chinese pickled Chinese cabbage. Get Chef John's recipe of handmade Sichuan pickled vegetables here.
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