Szechuan Fish-Suan Cai Yu

Ingredients

Produce
- 1 inch Ginger, root
- 5 Green onions or 1 scallion
- 1 cup Pickled mustard green
- 4 Shitake mushrooms, fresh

Baking & Spices
- 10 Pepper flakes, dried
- 10 Sichuan peppercorn, whole
- 1 tsp White pepper, powder

Description

Chinese Recipes and Eating Culture

Another yummy Szechuan style fish stew--Suan Cai Yu

Ingredients

1 fresh fish around 800g to 1000g
1 cup pickled mustard green
4 fresh shitake mushrooms
10 dried pepper flakes or more as needed
5 green onions or 1 scallion (separate the white part and green part) 10 garlic cloves, peeled and sliced
1 inch root ginger 1 teaspoon salt
10 whole Sichuan peppercorn seeds 3 tablespoons cooking oil
4 tablespoons starch
1 teaspoon white pepper powder
2L water or as needed

Directions

Wash the fish carefully and separate the bones and fish fillet. Then slice the fillet into really thin slices and cut the bones into large sections.
In a large bowl with clean water, soak and wash the fish slices until they become almost transparent. Transfer out and drain.
Marinade the fish bones and fish fillet slices with salt, cornstarch and white pepper powder. Set aside.
Heat up around 1 tablespoon cooking oil in a large wok, fry garlic, ginger, green onions and whole Sichuan peppercorn for around 1 to 2 minutes or until aroma. Add pickled mustard green for another minute. Pour around 2L of fresh cold water and mushrooms, simmer the soup for around 20 minutes. Taste the soup and add salt accordingly.
Pick the bones out and cook the in the soup prepared I previous step for around 5 minutes. Transfer all the content expects the soup to your serving bowl.
Turn up the fire and add fish slices to cook for around 1 minute. Transfer all the content out to serving bowl too.
Prepare another pan, heat up 2 tablespoons of oil with dried chili peppers until really hot. Pour the oil to the serving bowl evenly on the surface.
Garnish some chopped green onion and serve hot!