Chinese · Dinner
Pickled Vegetable Fish Soup
A Sichuan-style sour soup built on tender white fish fillets simmered in a tangy broth of pickled mustard greens, pickled chilies, and fermented brine. Ginger, garlic, and white pepper sharpen the base while a light cornstarch coating keeps the fish silky. Served hot with scallions and cilantro scattered over the top.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
398Calories
42.1gProtein
16.8gFat
15.3gCarbs
3.9gSugar
3.6gFiber
1680mgSodium
128mgChol
3.1gSat Fat
890mgPotassium
95mgCalcium
2.8mgIron
2.4mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
low-calorie
spice-route
hidden-gems
low-calorie
Instructions
1
Prep
Slice the fish fillet thin against the grain, then toss with cornstarch, egg white, and shaoxing wine until evenly coated. Let sit 10 minutes.
2
Saute
Heat the vegetable oil in a pot over medium heat and saute the ginger, garlic, dried chilies, and sichuan peppercorn for 1 minute until fragrant and golden.
3
Simmer
Add the sauerkraut to the pot and simmer over medium heat for 3 minutes until the pickled greens soften and release their tangy flavor.
4
Poach
Slide the coated fish slices into the simmering broth one at a time over medium-low heat for 2 to 3 minutes until the fish turns opaque.
5
Plate
Ladle the soup and fish into a bowl, slice the scallion and chop the cilantro, then scatter both over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1 1/3 cup200g sauerkraut (Chinese-style pickled mustard greens if available)
- 66 dried chilies
- 2 tbsp2 tbsp ginger-fresh
- 6 cloves6 cloves garlic
- 1 tsp1 tsp white pepper
- 2 tsp2 tsp cornstarch (10g)
- 22 egg white (from 1 medium egg)
- 2 tsp2 tsp shaoxing wine
- 2 cup480ml chicken stock
- 1 tsp1 tsp salt
- 2 tsp2 tsp vegetable oil
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp sichuan peppercorn
