How to make it
6 steps. Take it one step at a time.
Combine the thinly sliced fish fillets
In a bowl, combine the thinly sliced fish fillets with egg white, cornstarch, Shaoxing wine, and a pinch of salt. Mix well by hand until the fish is evenly coated and the liquid is absorbed. Let it marinate for 15 minutes.
15 minHeat 2 tablespoons of vegetable oil
Heat 2 tablespoons of vegetable oil in a wok or large pot over medium heat. Add the ginger, half of the minced garlic, and the chopped pickled mustard greens. Sauté for 3-5 minutes until very fragrant.
5 minPour in the chicken broth
Pour in the chicken broth (or water). Bring to a boil, then reduce heat and simmer for 10 minutes to extract the sour flavor from the greens.
10 minTurn the heat to low so the broth is barely simmering
Turn the heat to low so the broth is barely simmering. Gently slide the fish slices into the pot one by one. Do not stir immediately to avoid breaking the coating. Once all fish is in, gently push them down. Cook for 1-2 minutes until the fish turns opaque and white.
2 minTransfer the fish and broth
Transfer the fish and broth into a large serving bowl. Top with the remaining garlic and chopped green onions.
Heat the remaining 1 tablespoon of oil
In a small saucepan, heat the remaining 1 tablespoon of oil until smoking hot. Add the Sichuan peppercorns and dried red chilies. Once they sizzle and become aromatic (about 10 seconds), immediately pour the hot oil and spices over the garlic and green onions in the serving bowl.
1 min
A little kitchen wisdom
Using fresh grass carp or snakehead is traditional, but tilapia or cod fillets work well as easier substitutes. The key to the dish is the high-quality pickled mustard greens (Suancai).
