Chinese Food

Szechuan Fish – Suan Cai Yu

Why are the Chinese obsessed with fish that are baked and eaten with chili sauce? The answer is simple: the fish—as well as the wonderful Szechuan peppers that go into the sauce—are a vital part of a Sichuanese diet that is revered by locals as a symbol of good health. But why are Szechuanese people so obsessed with fish?

You probably saw the new episode of Anthony Bourdain’s hit show, Parts Unknown, where he goes to Szechuan, China, in order to try the signature dish of the region: spicy Szechuan fish.

Chechuan style fish stew with mustard marinated vegetables. It is not the most famous dish, but I feel responsible for introducing it to lovers of Chechen food.

This dish is one of the classics of Shui Zhu. This dish, which resembles the spicy boiled fish of Sichuan, can be found in almost every restaurant in China that practices the Sichuan style. I did a lot of research on this dish to find basic options, but my research yielded nothing. So I think the biggest problem is the pickled mustard seeds, which are the main ingredient in this fish stew.

If you are a new reader of this blog, let me start by introducing you to the story. There are many pickled vegetables in Sichuan cuisine. We have pickled peppers called pao jiao and other pickled vegetables like pickled cucumbers, pickled cabbage and marked mustard leaves called suan cai. To make this delicious suan kai yu at home, you should look for packaged suan kai or look for fresh vegetables with Chinese mustard and pickle them at home according to this recipe: Vegetables marinated in mustard. It doesn’t take long and it’s healthier.

Instructions

Wash the fish thoroughly and separate the bones from the fish fillets. Then slice the fillets very thinly and cut the bones into large pieces. Separate the pieces of fish from the bones.

Add salt to the meat and fish bones. Stir briefly until the meat is sticky.  Then rinse the pieces of fish until they are almost transparent. Take out the water and drain. This step removes any foreign flavors and gives the meat a nice texture. Repeat the procedure and clean the fish bones.

Marinate the bones and pieces of fish fillet with salt, cornstarch and white paprika. Set it aside.

Stir-fry the mustard greens and herbs | Add a little oil to the wok and fry the mustard greens until dry, add the dried chilli and Szechuan peppers. Continue heating until the mixture is fragrant. Pour in extra oil and fry the garlic, ginger and the white part of the green onion until fragrant. Transferred.

Prepare the broth|Clean the wok and heat the oil, add the fish head and bones and fry until lightly browned. Add the roasted vegetables to the mustard. Pour in 800 ml of hot water. Let the broth boil for 15 minutes.  Transfer the solid contents to a serving bowl.

Cook the fish|Add the fish pieces and cook for 30 seconds until they turn white. Take it out right away.

Add the crushed garlic, Sichuan pepper and chopped green onions. Pour in about 2 tablespoons of hot oil.  Serve it hot!

Chechuan style fish – Xuan Kai Yu

Suan Kai Yu is another delicious fish stew in Chichuan style.

Course:

The main course

Kitchen:

Sichuan Cuisine

Keywords:

fish, suan kai

Portions : 2

Calories: 307 kcal

Author: Elaine

Ingredients

  • 1
    fresh fish approx. 800 g – 1000 g
  • 1
    Cup
    eingelegte Senfkörner
  • 5 inserted pepper shoots, optional
  • 10
    ganze Sichuanpfeffer-Samen
  • 10
    getrocknete Paprikaflocken oder mehr nach Bedarf
  • 5
    Green onions
  • 1 inch ginger root, sliced.
  • 4 cloves of garlic, finely chopped
  • 800
    ml
    Water or as needed

Strips

  • 1
    Teel.
    Salt
  • 1
    Protein
  • 1 teaspoon white paprika
  • 1 tbsp. sauce so so so so so soc. sauce so
  • 4 tablespoons vegetable oil for frying
  • 2Speisestärke

Instructions

Preparation of the fish

  1. Wash the fish thoroughly and separate the bones from the fish fillets. Then slice the fillets very thinly and cut the bones into large pieces. Separate the pieces of fish from the bones.
  2. Add salt to the meat and fish bones. Stir briefly until the meat is sticky.  Then rinse the pieces of fish until they are almost transparent. Take out the water and drain. This step removes any foreign flavors and gives the meat a nice texture. Repeat the procedure and clean the fish bones.
  3. Marinate the bones and pieces of fish fillet with salt, cornstarch and white paprika. Set it aside.

Baked vegetables and herbs with mustard

  1. Put a little oil in the wok and fry the mustard greens until dry, add the dried chilli and the Szechuan peppers. Continue heating until the mixture is fragrant. Pour in extra oil and fry the garlic, ginger and the white part of the green onion until fragrant. Transferred.

Prepare the broth

  1. Clean the wok and reheat the oil, add the fish head and bones and fry until lightly browned. Add the roasted vegetables to the mustard. Pour in 800 ml of hot water. Let the broth boil for 15 minutes.  Transfer the solid contents to a serving bowl.

Preparation of the fish

  1. Add the fish pieces and fry for 30 seconds until they turn white. Take it out right away.

The highlight is the pouring of the oil

  1. Sprinkle with chopped garlic, Szechuan pepper and chopped green onions. Pour in about 2 tablespoons of hot oil.  Serve it hot!

Recipe notes

You can add pickled peppers for better flavor.

Nutritional information

Chechuan style fish – Xuan Kai Yu

Quantity per serving

Calories 307
Calories from fat 45

of the daily costs*.

Fat 5g8

Saturated fat 1g6%.

Cholesterol 125 mg42%.

Sodium 969 mg42 %.

Potassium 1330 mg38 %.

Carbohydrates 13g4%.

Cellulose 4g17

Sugar 1g1%.

Protein 52 g104%.

Vitamin A 2345IU47%.

Vitamin C 1,5 mg2 %.

Calcium 92 mg9

Iron 3.1 mg17%.

* Daily percentages are based on a 2000 calorie diet.

Related Tags:

chinese szechuan spicy fish soupchinese hot and sour fish recipesuan cai yu singaporesuan cai tang recipesuan cai recipesuji suan cai yu,People also search for,Privacy settings,How Search works,chinese szechuan spicy fish soup,chinese hot and sour fish recipe,suan cai yu singapore,suji suan cai yu,best fish for suan cai yu,haidilao suan cai yu,suan cai tang recipe,suan cai recipe

Popular Articles

To Top
Asian Food Fiesta