How to Make Chinese Pickled Fish Soup (Suan Cai Yu)

If you’ve ever watched Liziqi’s serene videos, you’ve likely seen her prepare dishes that celebrate the simplicity and richness of rural Chinese cooking. One such dish is Suan Cai Yu (酸菜鱼), or Chinese pickled fish soup—a comforting and tangy dish that combines tender fish, sour pickled mustard greens, and a flavorful broth. This dish is a perfect balance of sour, spicy, and savory flavors, making it a favorite in Chinese households. Here’s how you can recreate this delicious soup at home, inspired by Liziqi’s rustic cooking style.

What is Suan Cai Yu?

Suan Cai Yu translates to “sour vegetable fish,” and it’s a popular dish in Sichuan and Hunan cuisine. The star of the dish is the pickled mustard greens (suan cai), which give the broth its signature tangy flavor. The fish, usually a white-fleshed variety like carp or tilapia, is tender and flaky, while the broth is rich and aromatic, often spiced with chili peppers and Sichuan peppercorns. Liziqi’s version of this dish often highlights fresh, homegrown or locally sourced ingredients, making it a true celebration of farm-to-table cooking.

Ingredients (Serves 3-4)

For the Soup:

• 500g white fish fillets (e.g., tilapia, cod, or carp): Sliced into bite-sized pieces.
• 200g pickled mustard greens (suan cai): Rinsed and chopped.
• 1 liter chicken or fish stock: For the broth.
• 2-3 dried chili peppers: For heat (optional).
• 1 tablespoon Sichuan peppercorns: For a numbing spice.
• 3-4 garlic cloves: Minced.
• 1-inch piece of ginger: Thinly sliced.
• 2-3 green onions: Cut into 2-inch pieces.
• 1 tablespoon vegetable oil: For cooking.

For the Marinade:

• 1 tablespoon Shaoxing wine (or dry sherry): For aroma.
• 1 teaspoon cornstarch: To tenderize the fish.
• 1 teaspoon salt: For seasoning.

For Serving:

• Fresh cilantro or parsley: Chopped, for garnish.
• Steamed rice or noodles: To serve alongside.

Step-by-Step Instructions

1. Prepare the Fish: Slice the fish fillets into bite-sized pieces. Marinate them with Shaoxing wine, cornstarch, and salt. Let it sit for 10-15 minutes while you prepare the other ingredients.
2. Prep the Vegetables: Rinse the pickled mustard greens to remove excess saltiness, then chop them into small pieces. Mince the garlic, slice the ginger, and cut the green onions into 2-inch pieces.
3. Cook the Aromatics: Heat a large pot or wok over medium heat. Add 1 tablespoon of vegetable oil. Once the oil is hot, add the garlic, ginger, dried chili peppers, and Sichuan peppercorns. Stir-fry for 1-2 minutes until fragrant.
4. Add the Pickled Mustard Greens: Toss in the chopped pickled mustard greens and stir-fry for another 2-3 minutes to release their flavor.
5. Simmer the Broth: Pour in the chicken or fish stock and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld.
6. Cook the Fish: Gently add the marinated fish slices to the simmering broth. Cook for 3-5 minutes until the fish is tender and cooked through. Be careful not to overcook the fish, as it can become tough.
7. Add the Green Onions: Stir in the green onions and cook for another minute.
8. Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley. Serve hot with steamed rice or noodles for a complete meal.

Tips for Perfect Suan Cai Yu

1. Choosing the Fish: Use a firm, white-fleshed fish like tilapia, cod, or carp. These varieties hold up well in the broth and have a mild flavor that complements the tangy pickled greens.
2. Adjust the Spice Level: If you prefer a milder dish, reduce the number of dried chili peppers or remove the seeds. For extra heat, add a dash of chili oil or extra Sichuan peppercorns.
3. Rinse the Pickled Mustard Greens: Pickled mustard greens can be quite salty, so rinse them thoroughly before using. You can also soak them in water for 10-15 minutes to reduce the saltiness further.
4. Don’t Overcook the Fish: Fish cooks quickly, so add it to the broth only when you’re ready to serve. Overcooking can make the fish tough and dry.
5. Make It Ahead: You can prepare the broth and chop the vegetables ahead of time. When ready to serve, simply reheat the broth and cook the fish.

Why This Dish is Special

Suan Cai Yu is a dish that warms the soul. The tangy pickled mustard greens, tender fish, and aromatic broth create a harmony of flavors that is both comforting and exciting. Liziqi’s version of this dish, often made with fresh, homegrown ingredients, reminds us of the beauty of simple, rustic cooking.

Whether you’re new to Chinese cuisine or a seasoned cook, this dish is a great way to explore the flavors of Sichuan and Hunan cooking. Serve it with steamed rice or noodles, and enjoy a taste of the countryside, just like Liziqi does in her serene videos.