Suan Cai Yu Recipe (Sichuan Fish with Pickled Mustard Greens)

‘Suan cai yu’ or Sichuan fish with pickled mustard greens is Chinese comfort food at its finest. It’s a soul-soothing dish that’s not only delicious but incredibly nourishing as well. In terms of flavor, you get the best of all worlds from savory, sour, spicy, and subtly sweet.

If you’re looking to explore Sichuan cooking or you’re simply looking for a delicious and flavorful spicy dish, this recipe is for you!

Why you’ll love this recipe

The combination of fragrant aromatics like ginger, garlic, and scallions with the spicy and numbing Sichuan peppers, and the tangy pickled mustard greens beautifully complement the soft and delicate fish. This dish is a labor of love but one that’s absolutely worth it. It’s a certified crowd-pleaser and a dish that you’ll be thinking about time and time again. What I love most about this recipe is that every part of the fish is utilized so nothing goes to waste, starting from the sliced marinated fish meat to the silky fish broth. I’ve also provided a few modifications to simply the recipe. ]

Suan cai yu is a dish that’s perfect for chilly nights when you’re craving something warm, comforting, and satisfying. It’s like a warm hug in every bite with a zing from the spiciness and tanginess that brings you back for more.

Suan Cai Yu Ingredients & Substitutions

Whole white fish: you want to use a flakey white fish such as tilapia, blackfish, cod, haddock, bass, snapper, or grouper. I used tilapia for this specific recipe but have also made this with blackfish and bass. You can also use fish filets and pre-made fish broth or low-sodium chicken stock for the soup base (I get more into this later).

Garlic: this dish uses a ton of garlic, which I absolutely love! Feel free to add more, but not less.

Ginger: ginger is added to deepen the flavors of the dish. It has warmth and a hint of spice.

Neutral oil: any neutral-tasting oil with a high smoke point would work including avocado, corn, canola, vegetable, sunflower seed, grapeseed, and peanut oil.

Pickled mustard greens: this pickled vegetable is salty, sour, and slightly sweet. The sourness and tanginess in the dish come primarily from this ingredient. You can find this at your local Asian supermarket or on Amazon.

Green peppercorns: these peppercorns add a spicy numbing effect to the dish. You can find them at your local Asian market or on Amazon.

Dried red chilis: added for extra spice.

Pickled peppers: also known as ‘pao jiao’, this is spicy and sour and complements the flavors of this dish. I recommend using Chinese pickled peppers however, you can use any type of pickled peppers you have.

Fish Broth Ingredients & Substitutions

For a simplified version of this recipe, you can use pre-made fish broth or low-sodium chicken stock (about 4 cups). Skip this if you’re not making the fish broth from scratch!*

Fish bones: after filleting the whole fish, save the bones, including the head!

Salt: the salt is used to clean the fish bones and get rid of any scum.

Shaoxing wine: also used to clean the fish bones. You can also use cooking wine.

Neutral oil: any neutral-tasting oil with a high smoke point will do.

Hot water: the base of the fish broth. You want to use hot water instead of cold water to speed up the cooking process.

Garlic: for the broth, the garlic will be smashed. feel free to add more, but not less!

Ginger: added for warmth and spice.

Scallions: help to deepen the flavors of the broth.

Green peppercorns: This dish is supposed to be spicy and you want the spiciness and numbness to come through on all levels.

Fish Marinade Ingredients & Substitutions

Fish fillets: you can use already filleted fish or fillet the whole fish.

Salt: used to clean the fish and season the fish marinade.

Shaoxing wine: used to clean the fish and prepare the fish marinade. This can be substituted with cooking wine.

Egg white: the egg white acts as a coating on the fish so it doesn’t fall apart.

Soy sauce: used to season the fish. I prefer the Pearl River Bridge brand.

White pepper powder: added for a floral and peppery flavor.

Cornstarch: added to thicken the fish marinade, allowing it to adhere to the fish better.

Garnish Ingredients & Substitutions

Garlic cloves: for the garnish, the garlic will be minced.

Scallion: finely chopped for freshness and color

Neutral oil: a splash of neutral oil to infuse the garlic and scallions

How to Prepare Suan Cai Yu

Step 1: Fillet the fish

Start by filleting the whole fish and reserve the fish bones. You can also ask your fishmonger to do this for you.

Step 2: Prepare the fish broth – clean the fish bones

Chop up the fish bones into small pieces. Sprinkle salt and a splash of Shaoxing wine. This will help clean the fish and remove any odors. Carefully mix and set aside for 10 minutes. After 10 minutes, rinse the fish bones with cold water until the water runs clear. Pat dry with a paper towel.

Step 3: Prepare the fish broth – make the broth

In a wok or deep pan, heat oil over medium-high heat. Add the fish bones and sear on both sides until browned. Toss in the smashed garlic, ginger, and scallions and cook for about 1-2 minutes. Add green peppercorns and hot boiling water. Cover and boil for 15 minutes. Strain the broth and set aside.

*To speed this up, you can use pre-made fish broth or low-sodium chicken stock (about 4 cups). Skip this step if you’re not making the fish broth from scratch!*

Step 4: Clean the fish fillets

Take the fish filets and thinly slice it at an angle, about 1/4 inch thick. Transfer the sliced fish into a bowl and add salt and Shaoxing wine. Gently rub and massage the salt and Shaoxing wine into the fish for 2 minutes. Rinse the sliced fish with cold water until the water runs clear. Similar to the fish bones, this will help clean and remove any odors. Drain well and transfer to a clean bowl.

Step 5: Marinate the fish

Mix the sliced fish with egg white, soy sauce, Shaoxing wine, salt, white pepper powder, and cornstarch. Mix together well, making sure to mix in circular motions in one direction.

Step 6: Stir-fry the pickled mustard greens and aromatics

In a clean wok or deep pan, add 2 tbsp oil and heat over medium-high heat. Add the pickled mustard greens and cook for 2-3 minutes to dry it out a bit.

Push the pickled mustard greens to the side and add sliced garlic, ginger, green peppercorns, dried chilis, and pickled peppers. Stir fry for 2 minutes.

Step 7: Add the fish broth

Pour in the fish broth and boil for 10 minutes.

Step 8: Remove the pickled mustard greens and aromatics

Remove the pickled mustard greens and aromatics and transfer it to a serving plate or bowl.

Step 9: Cook the fish

Bring the remaining broth to a boil. Add the sliced fish and cook for 30 seconds to 1 minute. Remove the cooked fish and place it on top of the pickled mustard greens. Carefully pour the broth over the fish.

Step 10: Prepare the garnishes & serve

Place the minced garlic and chopped scallion on top. Heat oil until smoking hot and pour it over the garlic and scallions. Serve and enjoy with a bowl of rice!

Frequently Asked Questions

What are pickled mustard greens?

Pickled mustard greens or ‘suan cai‘ in Chinese are preserved vegetables made from fermented and pickled mustard greens. They are sour, slightly salty, and subtly sweet and commonly used in Chinese, Thailand, and Vietnamese cuisine for stir-fries, soups, and side dishes. While you can make your own at home, they are accessible at Asian supermarkets or on Amazon.

Is this Suan Cai Yu spicy?

Yes, this dish is supposed to be spicy! The combination of the green peppercorns, dried red chilis, and pickled peppers builds up the spiciness in the dish in two ways – in the stir fry and broth. If you want to adjust the spice level of this recipe, you can reduce the amount of green peppercorns and dried red chilis added.

Can I make Suan Cai Yu in advance?

Suan cai yu is best enjoyed fresh, however, you can prepare the broth ahead of time and assemble the rest of the dish when you’re ready to serve. When you’re ready to assemble, stir-fry the aromatics then cook the fish in the broth before finishing it off with the garnishes. You don’t want to cook the fish ahead of time otherwise, it will overcook and potentially fall apart.

How can I store Suan Cai Yu?

This dish can be stored in an air-tight container or wrapped in saran wrap in the fridge. It’ll last for up to 3 days when stored properly. To reheat, run it through the microwave until warmed or reheat it in a pot over the stovetop.

Looking for more delicious Chinese-inspired recipes?

Here are my most popular dishes!

• Ginger Scallion Lobster – juicy succulent lobster stir-fried in a ginger scallion sauce. A Lunar New Year favorite dish that you can enjoy any time of the year!
• Chinese Garlic Fried Rice – if you’re a garlic lover, this fried rice is for you! It’s simple yet super delicious and best of all, comes together in 20 minutes.
• Chinese Steamed Fish with Ginger and Spring Onion – this 5-ingredient dish is perfect when you want something easy yet nourishing!
• Chinese Shrimp Fried Rice – we’ve all had those days when we crave something quick and satisfyingly delicious and Chinese shrimp fried rice always hits the spot!
• Chinese Tea Eggs – tea-marinated jammy eggs make the perfect snack or addition to your favorite dishes.
• Chinese Cucumber Garlic – this Chinese-style garlicky cucumber salad is a simple delicious vegetarian side dish – savory, tangy, slightly sweet, and very garlicky!