As a passionate cook, mentioning Suan Cai Yu (Sour Cabbage Fish) makes me salivate. Today, I want to share with you how to prepare this comforting home-style dish.
For this recipe, I chose blackfish, known for its meaty texture and few bones. It’s perfect for Suan Cai Yu (Sour Cabbage Fish) or Shui Zhu Yu (Spicy Boiled Fish). Blackfish is not only easily accessible but also rich in protein, making it an ideal choice for autumn and winter nourishment. If you can’t find Blackfish, Bass works just as well.
Many people find Suan Cai Yu challenging due to the fish filleting process. However, remember the fish-slicing techniques we’ve discussed (click here for a fish-slicing tutorial). Once mastered, deboning and slicing become effortless.
If you’re not confident in your filleting skills, you can always ask the fishmonger to do it for you.
Once your fish fillets are ready, Suan Cai Yu’s success lies in the pickled cabbage’s quality and aromatic oil. Authentic Suan Cai Yu typically uses rapeseed oil for its rich aroma, enhancing the fish’s flavor.
Start gently frying the fish bones and pickled cabbage to create a rich tangy fish broth. Then, add the fish slices. Remember, avoid stirring too much after adding the fish to prevent the fillets from breaking apart. The final touch, a sizzle of hot oil poured over, is the essence that makes the Suan Cai Yu shine.
Dipping the tender, smooth fish fillets into the slightly sour and spicy broth, complemented by crunchy pickled cabbage, makes you finish a whole bowl of white rice effortlessly!
Doesn’t it sound tempting? Let’s cook together!
Suan Cai Yu (Sour Cabbage Fish) – 酸菜鱼 –
Ingredients:
- Blackfish: 1
- Pickled cabbage (Suan Cai): 200g
- Sichuan peppercorns: 25
- Dried chilies: 15
- Pickled chilies: 7
- Chili powder: 15g
- Spring onions
- Cilantro
- Ginger
- Cornstarch: 15g
- Egg white: 1
- White pepper powder
- Cooking wine: 10g
- Salt
- Oil
Instructions:
1. Prep the Fish: Clean the fish, fillet both sides, then slice the meat at an angle. Cut the bones into segments. You can also use Bass or Grass Carp.
2. Marinate: Combine fish slices with cornstarch, egg white, salt, white pepper, and cooking wine. Mix well and set aside.
3. Prepare Vegetables: Chop pickled chilies, dried chilies, spring onions, ginger, garlic, and pickled cabbage.
4. Stir-Fry Aromatics: Heat oil in a pan, fry Sichuan peppercorns and dried chilies until fragrant, then add spring onions, ginger, garlic, and pickled chilies.
5. Cook Cabbage: Add pickled cabbage and stir-fry. You can blanch the cabbage first to reduce its salty and sour taste.
6. Make the Broth: In a new pot, fry ginger slices and fish bones until golden, then add pickled cabbage. Pour in hot water, bring to a boil, and simmer for 3 minutes.
7. Season: Add salt, sugar, and white pepper. Remove the pickled cabbage and fish bones, placing them at the bottom of the serving bowl.
8. Cook the Fish: Gently slide the marinated fish into the broth. Cook for about 15-20 seconds. Do not overcook. Spread the slices gently for even cooking.
9. Final Touch: Heat oil and fry the chili powder until fragrant. Pour this over the fish and garnish with cilantro. For those who prefer less heat, skip the chili oil and just sprinkle garlic and cilantro before pouring hot oil.
The final drizzle of hot oil is crucial in perfecting Suan Cai Yu. The high temperature releases the chili’s aroma, revitalizing the fish slices. The fragrant red oil not only accentuates the spiciness but also brings out the freshness of the fish. The dish is tender, sour, and mildly spicy.
After enjoying the meal, I usually keep the leftover broth to cook a bowl of noodles the next day – it’s incredibly satisfying!
My skill in making Suan Cai Yu was inherited from my uncle, an expert in Sichuan cuisine. He used to say that the flavor of home is in the simple ingredients passed down through generations. And isn’t that the true taste of life?
Cooking Tips:
- Choosing the Right Fish: Blackfish is ideal due to its firm texture and fewer bones, but you can substitute it with bass or grass carp. Look for fresh, high-quality fish with a clean smell and bright eyes.
- Preparation of Fish: When filleting the fish, ensure your knife is sharp and your movements are confident and smooth. This helps in getting thin, even slices, which are essential for the delicate texture of the dish.
- Marinating the Fish: Marinate the fish slices with cornstarch, egg whites, and some seasoning. This process, known as ‘velveting’, helps keep the fish tender and smooth when cooked.
- Handling the Pickled Cabbage (Suan Cai): If the pickled cabbage is overly salty or sour, blanch it quickly in boiling water before using. This step helps in balancing the flavors.
- Managing the Spice Level: Adjust the amount of dried chilies and Sichuan peppercorns according to your spice tolerance. The beauty of Suan Cai Yu lies in its balance of flavors – spicy, sour, and savory.
- Cooking the Fish: When cooking the fish slices, gently slide them into the simmering broth and avoid overcooking. Fish cooks quickly, and overcooking can make it tough and rubbery.
- Stirring Technique: Avoid stirring vigorously after adding the fish slices to the broth. Gently push the fish slices around to ensure even cooking without breaking them.
- Creating the Aromatic Oil: The hot oil poured over the dish at the end should be heated to the right temperature. The oil should be hot enough to release the fragrance of the chili powder but not so hot as to burn the spices.
- Layering the Flavors: Begin by stir-frying aromatics like ginger, garlic, and chilies, as this helps release their flavors. Then, add the pickled cabbage to infuse the oil with its distinct sour taste.
- Serving and Garnishing: Serve the dish hot and garnish with fresh cilantro. The cilantro not only adds a fresh aroma but also complements the spicy and sour flavors of the dish.
