Spicy and Sour Fish Soup

Spicy and Sour Fish Soup is a classic Sichuan dish that is known for its bold flavors and refreshing sourness. The soup is typically made with a white fish, such as bass or tilapia, that is poached in a flavorful broth of pickled mustard greens, chili peppers, ginger, and garlic. The dish is often served with a side of rice and is a popular choice for a light and healthy meal.

Ingredients:

For the fish:

1 pound (450 grams) white fish fillet, such as bass, tilapia, or cod, cut into bite-sized pieces
1 tablespoon cornstarch
1 tablespoon Shaoxing wine or dry sherry
1/2 teaspoon salt

For the soup base:

2 tablespoons vegetable oil
2 inches ginger, peeled and thinly sliced
4 cloves garlic, minced
2-3 red chili peppers, deseeded and chopped (adjust to your desired level of spiciness)
200 grams pickled mustard greens, rinsed and drained
6 cups fish stock or chicken stock

For the seasoning:

1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon Sichuan peppercorns, ground
Salt and pepper to taste

Garnishes:

Chopped cilantro
Scallions, thinly sliced

Instructions:

1. Marinate the fish: In a medium bowl, combine the fish, cornstarch, Shaoxing wine, and salt. Mix well to coat the fish evenly. Set aside to marinate for 15 minutes.
2. Make the soup base: Heat the oil in a large pot or Dutch oven over medium heat. Add the ginger, garlic, and chili peppers and cook until fragrant, about 1 minute.
3. Add the pickled mustard greens and cook for 2-3 minutes, until softened.
4. Pour in the fish stock or chicken stock and bring to a boil.
5. Gently add the marinated fish to the boiling broth.
6. Reduce the heat to low and simmer for 5-7 minutes, or until the fish is just cooked through.
7. Season the soup with soy sauce, rice vinegar, Sichuan peppercorns, salt, and pepper to taste.
8. Garnish with chopped cilantro and scallions.
9. Serve hot with rice or noodles.

Tips:

For a richer flavor, use homemade fish stock.
If you don’t have pickled mustard greens, you can substitute with sauerkraut or kimchi.
To adjust the level of spiciness, add more or fewer chili peppers.
Serve the soup with a side of rice or noodles.
You can also add other vegetables to the soup, such as tofu, mushrooms, or bok choy.
If you don’t have Sichuan peppercorns, you can omit them or substitute with black pepper.

I hope you enjoy this delicious and flavorful Spicy and Sour Fish Soup!