Suan Cai Yu (also called Chinese Sauerkraut Fish, Boiled Fish With Pickled Cabbage And Chili, Hot and Sour Fish, Sichuan Fish With Pickled Mustard Greens, Boiled Fish with Sichuan Pickles, Pickled Fish, Chinese name is 酸菜鱼 Suan Cai Yu or 酸汤鱼 Suan Tang Yu) is a classic dish originating in Chongqing, Szechwan and is very famous for its unique seasoning and cooking techniques. It becomes popular in the 1990s and is one of the pioneers of Chongqing cuisine.
In general, the Suan Cai Yu recipe use snakehead or grass carp, or carp, or basa fish as the main material. The main principle is choosing the fish that less sting and have tender fish meat. It also depends on the taste of the individual. But if you cook it for the elderly and children, choosing the fish without sting will be better. Our Sichuan fish recipe uses the snakehead as our main material. The fish is rich in high quality protein that can provide people with rich protein, minerals, and other nutrients.
The sauerkraut fish recipe also match with sour mustard (also called Chinese sauerkraut, pickled Chinese cabbage, pickles, Chinese name is 酸菜 Suan Cai or 泡菜 Pao Cai) and other ingredients cooked from the taste of sour and spicy delicious. The lactic acid in sauerkraut can promote the absorption of iron, but also increase the appetite of people. We don’t need to buy the Chinese sauerkraut if it is hard to do that. We can use pickled cabbage in many places, like German sauerkraut.
There are many different opinions on the historical origin of Suan Cai Yu and it is impossible to verify due to a very long time. After inheritance, the cooking methods are different but the taste is the same. But we should know that this Chinese sauerkraut fish is not a poached fish.
The two fish dishes are different. Poached fish is more fragrant, hemp and spicy is its main taste. Chinese sauerkraut fish is not so much spicy, sour, spicy, refreshing. Although the main ingredient of two of them is fish. The general side dish of poached fish is bean sprouts or cabbage. And Chinese sauerkraut fish with sour mustard. We don’t use water to cook poached fish that we use the whole pan of oil to cook it. And Chinese sauerkraut fish is stewed with Chinese sauerkraut and fish.
If you like to step by step detailed video guide for this recipe, you can watch it below.
How To Make Suan Cai Yu
Step 1: Prepare Ingredients
Firstly, we should prepare ingredients for this recipe. Finely chop 3 slices of ginger. Then save them for later. Finely mince 4 cloves of garlic. Then save them for later. Cut 1 bunch of green onion, separate green onion segment, and green onion leaves. Then save them for later.
Second, we should prepare green onion and ginger water. The green onion and ginger water can help us to get rid of the fishy smell from the fish later. Add green onion segment, ginger, 50ml warm water into the bowl. Grasp and rub them evenly. Then save them for later. Then separate one egg and save it for later.
Then cut 300g sour mustard into pieces and save them for later. If you don’t like the salt taste of sour mustard, you can immerse it few hours to remove the salt taste. Of course, if you like it, you can add more.
Then immerse 5g dried red peppers for 10 minutes. After 10 minutes, drain and cut them into pieces.
Then immerse 1 bunch of mung bean threads noodles for 10 minutes. After 10 minutes, drain and save them for later. If you want to cook it for more people, you can add more mung bean threads noodles to immerse.
Step 2: Fry Sesame Seeds
Next, we should prepare 10g white sesame seeds for this recipe. Add white sesame seeds, 2 tablespoons of water into the pan. Use middle fire to heat them. Stir fry them evenly. After the sesame seeds started to be broken, drain and save them for later. With the help of water, it is not easy to burn the white sesame seeds.
Step 3: Prepare Snakehead
Next, we should prepare a 400g snakehead for this recipe. Cut the head of the snakehead. Then drain water from fish skin and cutting board. We can use some kitchen paper to do it. It can prevent slipping. Then remove the flesh from both sides of the snakehead. Then cut the fishbone into pieces. Then cut the flesh into thin slices. If you don’t want to the flesh with fish skin, you can remove them. Then save them for later. We can choose bigger fish for this recipe if we should serve it to more people.
Step 4: Marinate Snakehead Slices
Next, we should marinate snakehead slices. Firstly, put snakehead slices into the bowl. Then add 1 tablespoon salt into the bowl. Grasp and rub them evenly. Then use water to wash them three times.
After that, these snakehead slices will be white and clean with no fishy taste. Then drain and put them on the plate. Then add 1 teaspoon salt, 1/2 teaspoon chicken powder, 1/2 teaspoon pepper, green onion, and ginger water to the plate. Grasp and rub them evenly. Then add egg white, 1/2 tablespoon corn starch to the plate. Grasp and rub them evenly. Then save them for later.
Step 5: Cook Suan Cai Yu
Now we can start to cook Suan Cai Yu. Add 2 tablespoons lard into the pan. Use middle fire to heat it. Then add the fish head and the fish bones into the pan. Fry them until golden brown on both sides. This will get rid of the fishy smell and make the soup thicker, whiter, and more fragrant.
After that, add sour mustard into the pan. Use big fire to stir fry until fragrant. Then add enough water into the pan. Use big fire to cook the soup to be thick. Then taste it and use some salt and vinegar to tweak the taste according to our flavor.
Then add mung bean threads noodles into the pan. After the noodles are cooked, drain them into the bowl. After that, boil the water and then add snakehead slices into the pan. Don’t touch them when they are first in the pan.
Wait until they are completely cooked and set, push them. Then pour them into the bowl. Sprinkle with the white sesame seeds and green onions.
Then add 3 tablespoons of sunflower oil into the pan. Use a small fire to heat it. Then add minced garlic, dried red peppers, 3g Sichuan peppercorns into the pan. Stir fry until fragrant. The dried red peppers are easy to become black that we need to fry them quickly.
If you have any problems with this Chinese sauerkraut fish recipe, please let me know below.
Suan Cai Yu
Equipment(affiliate link)
Ingredients(affiliate link)
- 1 snakehead
- 3 slices of ginger
- 4 cloves of garlic
- 1 bunch of green onion
- 300 g sour mustard
- 5 g dried red peppers
- 1 bunch of mung bean threads noodles
- 10 g white sesame seeds
- 1 tablespoon salt wash snakehead slices
- 1 teaspoon salt marinate snakehead slices
- ½ teaspoon chicken powder
- ½ teaspoon pepper
- ½ tablespoon corn starch
- 2 tablespoons lard
- 3 tablespoons of sunflower oil
- 3 g Sichuan peppercorns
Instructions
- Firstly, we should prepare ingredients for this recipe. Finely chop 3 slices of ginger. Then save them for later. Finely mince 4 cloves of garlic. Then save them for later. Cut 1 bunch of green onion, separate green onion segment, and green onion leaves. Then save them for later.Second, we should prepare the green onion and ginger water. Add green onion segment, ginger, 50ml warm water into the bowl. Grasp and rub them evenly. Then save them for later.Then separate one egg and save it for later. Then cut 300g sour mustard into pieces and save them for later.Then immerse 5g dried red peppers for 10 minutes. After 10 minutes, drain and cut them into pieces. Then immerse 1 bunch of mung bean threads noodles for 10 minutes. After 10 minutes, drain and save them for later.
- Next, we should prepare 10g white sesame seeds for this recipe. Add white sesame seeds, 2 tablespoons of water into the pan. Use middle fire to heat them. Stir fry them evenly. After the sesame seeds started to broken, drain and save them for later.
- Next, we should prepare a 400g snakehead for this recipe. Cut the head of the snakehead. Then drain water from fish skin and cutting board. It can prevent slipping. Then remove the flesh from both sides of the snakehead. Then cut the fishbone into pieces. Then cut the flesh into thin slices. Then save them for later.
- Next, we should marinate snakehead slices. Firstly, put snakehead slices into the bowl. Then add 1 tablespoon salt into the bowl. Grasp and rub them evenly. Then use water to wash them three times. After that, these snakehead slices will be white and clean with no fishy taste. Then drain and put them to the plate. Then add 1 teaspoon salt, 1/2 teaspoon chicken powder, 1/2 teaspoon pepper, green onion and ginger water to the plate. Grasp and rub them evenly. Then add egg white, 1/2 tablespoon corn starch to the plate. Grasp and rub them evenly. Then save them for later.
- Now we can start to cook Suan Cai Yu. Add 2 tablespoons lard into the pan. Use middle fire to heat it. Then add the fish head and the fish bones into the pan. Fry them until golden brown on both sides. This will get rid of the fishy smell and make the soup thicker, whiter, and more fragrant. After that, add sour mustard into the pan. Use big fire to stir fry until fragrant. Then add enough water into the pan. Use big fire to cook the soup to be thick. Then taste it and use some salt and vinegar to tweak the taste according to our flavor. Then add mung bean threads noodles into the pan. After the noodles are cooked, drain them into the bowl. After that, boil the water and then add snakehead slices into the pan. Don't touch them when they are first in the pan. Wait until they are completely cooked and set, push them. Then pour them into the bowl. Sprinkle with the white sesame seeds and green onions. Then add 3 tablespoons of sunflower oil into the pan. Use a small fire to heat it. Then add minced garlic, dried red peppers, 3g Sichuan peppercorns into the pan. Stir fry until fragrant. Then pour them into the Suan Cai Yu. Then we got the delicious Suan Cai Yu. If you taste it, you will find that fish slices are smooth and tender. Hope you can try it at home.
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