Fiery Golden Fish Stew with Pickled Greens

Welcome to a dish that will awaken your senses and transport you straight to the heart of Sichuan’s vibrant culinary scene. This Fiery Golden Fish Stew, known locally as Suan Cai Yu, is a masterpiece of flavors, balancing tangy, spicy, and deeply savory notes in one glorious bowl. Don’t let its complex taste profile fool you; this dish is surprisingly straightforward and can be ready in about 30 minutes, making it perfect for a weeknight dinner that feels like a special occasion. The magic lies in a rich, golden broth simmered with crisp, piquant pickled mustard greens, which infuse the entire stew with their signature sour kick. Tender, silky fish slices soak up this incredible flavor, creating a dish that is both comforting and exhilarating with every spoonful.

To get started, you’ll need a few key ingredients. The star of the show is a special seasoning kit, which makes this recipe incredibly easy to master. Here’s your shopping list:

For the Stew:

• Fish: 1.5 kg (about 3.3 lbs) of a firm, white-fleshed fish. While grass carp is traditional, it can be hard to find. Excellent substitutes include tilapia, cod, haddock, or catfish fillets. Ask your fishmonger to slice them into thin, bite-sized pieces.
• Sichuan Pickled Vegetable Fish Seasoning Kit: 1 packet (approx. 300g). You can find this at most Asian supermarkets or online. These brilliant all-in-one kits typically contain three smaller packets inside: a fish marinade powder, a packet of pickled mustard greens (the “Suan Cai”), and a soup base concentrate.
• Cooking Oil: 4-5 tablespoons of a neutral oil like canola, grapeseed, or vegetable oil. The original recipe calls for a larger amount for a richer, restaurant-style finish, but this quantity works perfectly for a delicious home version.
• Water or Stock: 0.8 – 1 liter (about 3.5 – 4.5 cups). A low-sodium chicken or vegetable stock will add an extra layer of flavor, but water works just fine.
• Salt: To taste.

For the Garnish & Aromatics:

• Garlic: 10g (about 3-4 cloves), finely minced.
• Ginger: 10g (about a 1-inch piece), julienned.
• Red Chili: 10g (1-2 fresh red chilies), thinly sliced. Adjust to your spice preference.
• Cilantro: 5g (a small handful), roughly chopped.
• Scallions (Green Onions): 5g (about 2 stalks), finely chopped.

Now for the fun part! This process is quick, so have all your ingredients prepped and ready to go.

1. Marinate the Fish: If you bought fillets, slice them into thin, uniform pieces (about ¼ inch thick). Place them in a bowl and add the contents of the small marinade powder packet from your seasoning kit (usually around 15g). Gently mix to coat every piece. Let it marinate for 3-5 minutes while you prepare the other components. This quick marinade helps to tenderize the fish and gives it a velvety texture.

2. Give the Fish a Quick Sear: Heat about 1-2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Carefully add the fish slices in a single layer (you may need to do this in batches). Pan-fry for just 30-60 seconds per side until they are lightly opaque but not fully cooked. This step helps the delicate slices hold their shape in the broth. Gently remove the fish with a slotted spoon and set aside.

3. Build the Golden Broth: Add the remaining oil to the same pot. When the oil is hot, add the pickled mustard greens from the kit. Stir-fry for 1-2 minutes until they become fragrant—this step is key to releasing their tangy aroma. Pour in the water or stock and add the contents of the main soup base seasoning packet. Stir well and bring the mixture to a rolling boil.

4. Cook the Fish: Once the broth is boiling, reduce the heat slightly to a vigorous simmer. If you are using fish with bones or a fish head, add them now and cook for a minute or two before adding the fillets. Gently slide the seared fish slices back into the simmering broth. They cook very quickly! Let them simmer for just 1-2 minutes, or until the fish is perfectly cooked through and flakes easily. Be careful not to overcook, or the fish will become tough.

5. The Grand Finale (Optional but Recommended!): Immediately transfer the finished stew into a large serving bowl. Top the dish with the minced garlic, chopped scallions, and sliced red chilies. Now for the magic: in a small saucepan, heat 2-3 tablespoons of oil until it’s shimmering and just beginning to smoke. Carefully pour this sizzling hot oil directly over the garlic and scallions on top of the fish. You’ll hear a satisfying sizzle as the oil instantly awakens the aromatics, releasing an incredible fragrance.

6. Serve and Enjoy: Garnish with fresh cilantro and serve immediately. The result is a stunning bowl of golden, fragrant soup, begging to be devoured. The first spoonful is a revelation—the broth is intensely flavorful, a perfect harmony of sour and spicy, with a deep umami backbone. The fish is so tender it practically melts in your mouth, while the pickled greens provide a delightful, crunchy contrast. This recipe is your ticket to creating an authentic, restaurant-quality Sichuan dish in your own kitchen. I promise, once you try it, you’ll be hooked. I’d love to see your creations and hear how you liked it, so feel free to share your experience in the comments below