Suancai fish is one of the signature dishes of Sichuan cuisine, beloved for its sour, spicy, fresh, and attractive flavors. The quality of the suancai (pickled mustard green) is key to a perfect bowl of this dish. Made with Maoge traditionally fermented pickled mustard green, this dish promises a uniquely sourness and delightful experience!
INGREDIENTS
- 1.5kg fish
- Maoge suancai fish sauce 360g
- 100g vegetable oil
- 1.25L water
INSTRUCTIOIN
Step 1. Preparation
Prepare about 1.5kg of fresh fish, gutted and cleaned.
Sliced the fish and placed in a big bowl.
After draining excess moisture, mix well with the fish marinating spice packet and let it marinate for 5-8 minutes.
Step 2. Stir fry
Heat vegetable oil in a wok, then add the pickled cabbage packet and stir-fry until good smell come out.
Pour in about 1.25L of water along with the sauce packet.
Boil the water, then simmer for 3-5 minutes to allow the flavors of the pickled mustard green to fully develop.
Step 3. Cook fillet
Turn the heat to medium, add the fish head and bones, and boil for about 3 minutes.
Then add the fish slices and cook until done.
Step 4. Ready to Serve.
Vedio of Suancai Fish Recipe: