Suancai Yu(Pickled Mustard Green Fish)

Ingredients−4servings+

• Grass carp1 (approx. 1000g)
• Saltapprox. 3g (for fish bones), 1 spoon (for fish slices), 2g (for seasoning)
• Beerappropriate amount (for fish bones), 20g (for fish slices)
• Pepper powdera little
• Egg whitehalf an egg
• Potato starch5g
• Pickled mustard greens (Suancai)200g
• Pickled radish100g
• Pickled ginger50g
• Wild mountain pepper30g
• Red pickled chilia few
• Scallionsappropriate amount
• Vegetable oilappropriate amount
• White vinegara little
• White sugar1g
• Hot waterappropriate amount

Directions▶ Start cooking

1. Bleed the grass carp by making an incision near the head and allowing blood to drain.
2. Scrape off the fish scales using a small knife.
3. Open the fish belly, remove internal organs and gills, then clean thoroughly.
4. Remove the black membrane from the fish belly to prevent bacterial infection.
5. Cut the fish head into two halves.
6. Fillet the fish by cutting along the spine towards the fish head, separating one side of the fish meat.
7. Repeat the filleting process for the other side of the fish meat.
8. Remove the teeth from the fish head as they have a strong fishy smell.
9. Chop the removed fish bones (including the tail section) into uniform pieces and place them in a bowl with the fish head.
10. Chop the fish belly into small pieces and add to the bowl with fish bones and head.
11. Slice the fish meat into 3mm thick pieces using a diagonal cut.
12. Place the fish bones and head in a bowl, add approx. 3g of salt and an appropriate amount of beer, then mix and rub for 1 minute.⏱ 1m
13. Add clean water to the fish bones and head, wash thoroughly, then drain and set aside.
14. Place the fish slices in a pot, add 1 spoon of salt and 20g of beer, then gently mix for 1 minute until the fish slices become sticky.⏱ 1m
15. Add clean water to the fish slices, wash thoroughly to remove the sticky liquid, then squeeze out excess water and set aside.
16. To the cleaned fish slices, add 2g of salt, a little pepper powder, 20g of beer, and half an egg white, then mix well.
17. Add 5g of potato starch to the fish slices, mix evenly, and marinate for 10 minutes.⏱ 10m
18. Cut 200g of pickled mustard greens into small pieces.
19. Slice 100g of pickled radish thinly.
20. Slice 50g of pickled ginger thinly.
21. Chop 30g of wild mountain pepper finely.
22. Chop a few red pickled chilies finely for garnish.
23. Heat a wok, add an appropriate amount of clean water, then add the cut pickled mustard greens and blanch for 2 minutes.⏱ 2m
24. Drain the blanched pickled mustard greens and set aside.
25. Clean the wok.
26. Add the blanched pickled mustard greens to the clean wok and stir-fry for 2 minutes until the moisture has evaporated.⏱ 2m
27. Remove the stir-fried pickled mustard greens from the wok and set aside.
28. Heat the wok, add an appropriate amount of vegetable oil to season the wok, then pour out the hot oil.
29. Add a little fresh vegetable oil to the wok.
30. Add the sliced pickled radish, sliced pickled ginger, and chopped wild mountain pepper to the wok.
31. Add the stir-fried pickled mustard greens to the wok.
32. Stir-fry all ingredients over medium heat for 1 minute until fragrant, then remove from the wok and set aside in a bowl.⏱ 1m
33. Clean the wok.
34. Heat the wok, add an appropriate amount of vegetable oil to season the wok, then pour out the hot oil.
35. Add a little fresh vegetable oil to the wok.
36. Add the prepared fish bones and head to the wok.
37. Pan-fry the fish bones and head over medium heat for 2 minutes until golden brown.⏱ 2m
38. Add all the previously stir-fried ingredients (pickled radish, ginger, mountain pepper, mustard greens) to the wok with the fish bones and head.
39. Add an appropriate amount of hot water to the wok.
40. Bring the soup to a boil over high heat, then skim off any foam.
41. Reduce heat to medium and simmer for 3 minutes until the fish soup becomes thick and white.⏱ 3m
42. Season the soup by adding 2g of salt, 1g of white sugar, a little pepper powder, and a little white vinegar.
43. Remove the fish bones and pickled vegetables from the soup and place them in a serving bowl.
44. Remove the wok from the heat.
45. Add the marinated fish slices to the hot soup in the wok.
46. Gently spread the fish slices with a ladle to ensure even cooking for about 15 seconds.
47. Remove the cooked fish slices from the wok and place them on top of the fish bones and pickled vegetables in the serving bowl.
48. Bring the remaining fish soup in the wok to a boil over high heat.
49. Pour the boiling fish soup over the fish slices in the serving bowl.
50. Garnish the dish with chopped red pickled chili and chopped scallions.
51. Heat a clean wok, add an appropriate amount of vegetable oil.
52. Heat the oil to 80% hot.
53. Pour the hot oil over the garnished fish dish to finish.

Tips

• Thoroughly clean the fish meat as described to minimize the fishy smell of grass carp.
• Pan-fry the fish bones until golden before adding other ingredients and water to achieve a rich and white fish soup without a fishy taste.
• Always use hot water when cooking fish to ensure a fresher taste.
• Use less oil for the final pouring step to prevent the fish soup from becoming too oily.

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