Szechuan Fish Soup with Pickled Mustard
ID: 344a710f...
A comforting Szechuan-style hot and sour fish soup featuring silky, tender fish slices. The flavorful broth is prepared from scratch using pan-fried fish bones, aromatic ginger, garlic, chilies, and sour pickled mustard greens.
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🍳 Cooking Flow
Prep the fish by slicing the meat thinly and keeping the bones/head separately for stock. → Marinate the fish bones/head in Chinese wine, and marinate the sliced meat with salt, cornflour, and egg white. → Pan-fry the fish bones, head, and sliced ginger, then boil with hot water and a stock cube for 20 minutes to create the fish stock. → Sauté minced ginger, garlic, chili, and pickled mustard greens in a separate pot, then strain the fish stock into it and boil for 10 minutes. → Season the soup with sugar, salt, pepper, and vinegar, then quickly cook the fish slices in the boiling broth and serve.
Cooking Steps
Brief Cooking Order
Prep the fish by slicing the meat thinly and keeping the bones/head separately for stock. → Marinate the fish bones/head in Chinese wine, and marinate the sliced meat with salt, cornflour, and egg white. → Pan-fry the fish bones, head, and sliced ginger, then boil with hot water and a stock cube for 20 minutes to create the fish stock. → Sauté minced ginger, garlic, chili, and pickled mustard greens in a separate pot, then strain the fish stock into it and boil for 10 minutes. → Season the soup with sugar, salt, pepper, and vinegar, then quickly cook the fish slices in the boiling broth and serve.
Introduction
A comforting Szechuan-style hot and sour fish soup featuring silky, tender fish slices. The flavorful broth is prepared from scratch using pan-fried fish bones, aromatic ginger, garlic, chilies, and sour pickled mustard greens.
Step 1
Debone the fish, slice the fish meat thinly, and set aside. Keep the fish bones and head for the soup stock.
Step 2
Lightly marinate the fish bones and head with 2 tablespoons of Chinese rice wine. Mix well and set aside.
Step 3
Marinate the sliced fish meat by adding 1/2 teaspoon of salt. Mix thoroughly with your hand until the fish feels slightly sticky.
Step 4
Add 1 tablespoon of cornflour and 1 egg white to the fish meat. Mix well and set aside.
Step 5
Heat some cooking oil in a pan. Pan-fry the marinated fish bones and head skin-side down first, along with 15g of sliced young ginger. Fry each side for 2 to 3 minutes.
Ingredients List
Important Notes
Be sure to use the sourish type of pickled mustard greens rather than the salted type to get the proper hot and sour profile.
Do not slice the pickled mustard greens too small so they still retain a nice, crunchy texture in the soup.
When cooking the fish slices, add them to the boiling soup one by one to prevent them from clumping together.
Do not overcook the fish slices; they are cut thinly and will cook very quickly. Overcooking makes the meat tough.
For a healthier version, this recipe skips pouring hot oil over spring onions and chilies at the end, but you can add that step if you prefer a traditional touch.
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