Are you craving a quick, healthy, and incredibly delicious dinner? Look no further! This Suan Cai Yu recipe, also known as pickled mustard green fish, is a staple in many Chinese households. It's surprisingly easy to make, even for beginners, and boasts a vibrant flavor profile that's both comforting and exciting. This recipe offers a fantastic blend of textures and tastes, making it a perfect weeknight meal or a special occasion dish. Let’s dive in!
Ingredients:
- 1 lb firm white fish fillet (cod, snapper, or tilapia work well), cut into 1-inch pieces
- 1 cup pickled mustard greens (suan cai), rinsed and roughly chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 scallions, thinly sliced (separate white and green parts)
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon vegetable oil
- 1 teaspoon cornstarch
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- 2 cups water or fish broth (for a richer flavor)
Instructions:
Get started: Rinse the pickled mustard greens thoroughly under cold water to remove excess salt. This step is crucial for balancing the salty flavor in the final dish.
Marinate the fish: In a bowl, gently combine the fish pieces with 1 tablespoon of soy sauce, ½ teaspoon of white pepper, and half of the minced ginger. Let it marinate for about 15 minutes while you prepare the other ingredients. This step helps tenderize the fish and infuse it with flavor.
Sauté aromatics: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and the remaining ginger. Sauté for about 30 seconds until fragrant, being careful not to burn them.
Cook the greens: Add the rinsed and chopped suan cai to the wok and stir-fry for 2-3 minutes until slightly softened.
Add the fish: Gently add the marinated fish pieces to the wok. Avoid overcrowding the pan; work in batches if necessary to ensure even cooking. Cook for about 2-3 minutes per side, or until the fish is opaque and cooked through.
Create the sauce: In a small bowl, whisk together the remaining soy sauce, rice wine, cornstarch, sugar, and water (or fish broth).
Combine and simmer: Pour the sauce over the fish and suan cai. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce thickens slightly (about 1-2 minutes).
Garnish and serve: Remove from heat and stir in the white parts of the scallions. Garnish with the green parts of the scallions before serving hot. This dish pairs perfectly with steamed rice.
Cooking Tips for the Best Suan Cai Yu:
- Don't overcook the fish! Overcooked fish will be dry and tough. Cook it just until it's opaque and flakes easily with a fork.
- Adjust the saltiness: The saltiness of the dish depends on the saltiness of your pickled mustard greens. Taste the dish before serving and adjust the amount of soy sauce accordingly.
- Use fresh ingredients: Using fresh, high-quality ingredients will make a big difference in the taste of your Suan Cai Yu.
Variations:
- Spice it up: Add a pinch of red pepper flakes or a drizzle of chili oil for a spicier version.
- Add vegetables: Feel free to add other vegetables like mushrooms, bean sprouts, or bok choy for added texture and nutrients.
- Different fish: Experiment with different types of firm white fish.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 250-300
- Protein: 25-30g
- Fat: 5-10g
- Carbohydrates: 10-15g
This easy Suan Cai Yu recipe is a fantastic addition to your healthy meal repertoire. Its delicious flavors and simple preparation make it a weeknight winner that’s both satisfying and quick to prepare, offering a delicious and healthy meal the whole family will enjoy. Enjoy!