Suan Cai Yu

 When we think of Chinese food, we often think about noodles, dim sum, or Peking duck. But this time, I want to introduce a different and very tasty dish from China: Suan Cai Yu.

                                                                                                     

What is Suan Cai Yu?

"Suan Cai Yu" (酸菜鱼) gets its name from its two main ingredients:

• Suan Cai: Pickled or fermented cabbage

• Yu: Fish

The dish is usually made with white fish (commonly snakehead or catfish) and cooked with pickled cabbage, red chili, garlic, ginger, and Szechuan peppercorns. The taste is sour, spicy, and a little bit tangy. It’s both fresh and filling.

What Makes It Special?

This dish is not only about taste. The tingling feeling from Szechuan peppercorns and the mix of sour and spicy flavors make it unique. The soft fish pieces melt in your mouth and leave a great taste.

How Is It Served?

It’s usually served in a big bowl or hot pot. You can eat it with steamed rice or thin rice noodles. In China, it’s a popular winter dish because it’s warm and comforting.

Where Can You Try It?

If you’re not in China, some authentic Sichuan restaurants in big cities may have it on the menu. You can also find Suan Cai (pickled cabbage) in Chinese markets and try making it at home.

Easy Suan Cai Yu Recipe at Home

Ingredients:

• 400–500 grams white fish fillet (like sea bass, cod, or sole)

• 1 cup Suan Cai (fermented cabbage) — if not available, use pickled cabbage

• 1 tablespoon fresh ginger (grated)

• 2–3 garlic cloves (chopped)

• 1 teaspoon Sichuan peppercorns (or use black pepper + chili flakes mix)

• 1–2 dried red chilies (optional)

• 1 tablespoon soy sauce

• 1 tablespoon cornstarch

• 1 teaspoon salt

• 3 cups hot water or chicken broth

• 2 tablespoons vegetable oil

• Fresh green onions (for garnish)

Instructions:

• Prepare the fish:
  Slice the fish into thin pieces. In a bowl, mix the fish with soy sauce, cornstarch, and a little salt. Let it sit for 10 minutes.

• Cook the aromatics:
  Heat the oil in a pan. Add ginger, garlic, dried chilies, and Sichuan peppercorns. Cook for 1–2 minutes.

• Add the Suan Cai:
  Add the fermented or pickled cabbage. Stir and cook for a few more minutes.

• Add the liquid:
  Pour in the hot water or chicken broth. Bring it to a boil.

• Add the fish:
  When the soup is boiling, gently add the fish. Cook for 5–7 minutes. The fish should be soft but not falling apart.

• Serve:
  Pour the dish into a deep bowl. Garnish with chopped green onions. Serve with steamed rice or boiled noodles.

Tip: For a more authentic taste, try to find Suan Cai and Sichuan peppercorns at an Asian market. But don’t worry — you can still enjoy a delicious version with easy ingredients!

If you enjoy sour and spicy food, Suan Cai Yu is a new and exciting dish for you. It’s also a great example of how Chinese cuisine is much more than just soy sauce or stir-fried dishes.