Homemade Sichuan Fish Fragrant Pot: A Step-by-Step Guide with Pictures211

Sichuan fish fragrant pot (酸菜鱼, Suān cài yú) is a beloved Chinese dish known for its complex, spicy, and intensely flavorful broth. While traditionally a restaurant staple, this recipe simplifies the process, making it perfectly achievable at home. This guide provides a comprehensive, step-by-step approach with accompanying pictures to help you recreate this culinary masterpiece in your own kitchen. Get ready for a flavor explosion!

[Insert Picture 1: A finished bowl of Suān cài yú, showing the vibrant broth and flaky fish.]

Ingredients:

This recipe is adaptable to your preferences. Feel free to adjust the spice level and add other vegetables as you see fit. The quantities below are for approximately 4 servings.

For the Fish:
1 lb (450g) white fish fillets (cod, tilapia, or snapper work well). Cut into 2-inch pieces.
1 tbsp cornstarch
1 tsp salt
1/2 tsp white pepper
1 egg white (optional, for extra tender fish)

For the Broth:
8 oz (225g) pickled mustard greens (suan cai), rinsed and roughly chopped. [Insert Picture 2: A close-up picture of the chopped pickled mustard greens.]
4 cups fish stock or chicken broth (vegetable broth can be substituted for a vegetarian option)
2 tbsp cooking oil
2 cloves garlic, minced
1 inch ginger, minced
2-3 dried red chilies, roughly chopped (adjust to your spice preference)
1 tbsp doubanjiang (fermented chili bean paste) [Insert Picture 3: A picture of doubanjiang.]
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp sesame oil
1/4 tsp white pepper
Optional additions: sliced green onions, dried wood ear mushrooms, tofu puffs

Instructions:

Step 1: Prepare the Fish: Gently combine the fish fillets with cornstarch, salt, pepper, and egg white (if using). Mix thoroughly but avoid over-mixing, as this can toughen the fish. Set aside.

[Insert Picture 4: Picture of the fish fillets being marinated.]

Step 2: Prepare the Broth: Heat the cooking oil in a large pot or wok over medium heat. Add the garlic, ginger, and dried chilies. Sauté for about 30 seconds until fragrant. Add the doubanjiang and stir-fry for another minute until fragrant and slightly darkened in color. Be careful not to burn it.

[Insert Picture 5: Picture of the aromatics being sautéed.]

Step 3: Simmer the Broth: Pour in the fish stock and bring to a simmer. Add the chopped pickled mustard greens and simmer for about 10 minutes, allowing the flavors to meld.

[Insert Picture 6: Picture of the broth simmering with the pickled greens.]

Step 4: Season the Broth: Stir in the soy sauce, rice vinegar, sugar, sesame oil, and white pepper. Taste and adjust seasonings according to your preference. You can add more sugar for sweetness, soy sauce for saltiness, or chili for extra spice.

Step 5: Cook the Fish: Gently slide the marinated fish fillets into the simmering broth. Do not stir vigorously. Cook for 2-3 minutes, or until the fish is cooked through and opaque. Overcooking will result in dry fish.

[Insert Picture 7: Picture of the fish being gently added to the broth.]

Step 6: Serve: Ladle the fragrant fish and broth into bowls. Garnish with sliced green onions (or other desired garnishes) and serve immediately with steamed rice.

[Insert Picture 8: Picture of the finished dish, ready to be served.]

Tips and Variations:
For a spicier dish, add more dried chilies or a pinch of Sichuan peppercorns.
Feel free to add other vegetables like mushrooms, bean sprouts, or bok choy.
If you don't have fish stock, you can use chicken broth or even water, but fish stock will add a richer flavor.
Adjust the amount of pickled mustard greens according to your preference; some people prefer a more intense sour flavor.
Don't overcook the fish! It should be cooked through but still tender and flaky.

Enjoy your homemade Sichuan fish fragrant pot! This recipe is a great way to impress your friends and family with an authentic and delicious Chinese dish. Remember to adjust the spice level to your liking and have fun experimenting with different additions.

2025-06-06

Previous：Mastering Yuque: A Comprehensive Personal Tutorial

Next：Mastering the Shoulder-Length Korean Perm: A Step-by-Step Video Tutorial Guide