Spicy Tangy Fish with Pickled Greens

Have you ever craved a dish that’s a whirlwind of flavors—tangy, spicy, and deeply savory all at once? If so, allow me to introduce you to your new favorite meal. This incredible poached fish dish, with its signature golden broth and tender, silky fish fillets, is a true masterpiece of flavors and textures. It might look and sound like something you could only order at a high-end restaurant, but I’m here to tell you a secret: you can absolutely make this showstopper at home. In just about an hour, you can transform a handful of ingredients into a complex, satisfying, and utterly addictive meal. The preparation is straightforward, focusing on building layers of flavor that come together in a spectacular finish. Get ready to impress your friends, your family, and most importantly, yourself!

Before you start, let’s gather our ingredients. The key to this dish is balancing the sour, spicy, and savory notes, so getting the right components is important. But don’t worry, many of these have easy-to-find substitutes.

For the Fish and Marinade:

• 1.5 lbs (about 700g) firm white fish fillets, such as cod, halibut, or tilapia (catfish also works beautifully)
• 1 egg white
• 1 tbsp Shaoxing cooking wine (or dry sherry)
• 1 tbsp cornstarch
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1 tbsp neutral oil (like canola or vegetable oil)

For the Broth and Assembly:

• 1 cup Sichuan pickled mustard greens (Suan Cai). This is the star ingredient, found in vacuum packs at most Asian markets. Its unique tangy flavor is hard to replicate, but in a pinch, you could try well-rinsed sauerkraut, though the taste will be different.
• The head and bones from your fish (optional, but adds incredible depth to the broth)
• 3 cloves garlic, minced, divided
• 1-inch piece of ginger, sliced
• 2-3 pickled red chilies, sliced (jarred peperoncini or pickled jalapeños work well)
• 2-3 fresh red chilies, sliced
• 4-5 cups hot water or unsalted chicken broth
• 2 tbsp neutral oil (a spoonful of lard adds amazing flavor if you have it)
• 1 tbsp white vinegar
• 1 tsp sugar
• Salt to taste
• A handful of enoki mushrooms (optional)

For the Aromatic Sizzling Oil and Garnish:

• 3-4 dried red chilies, snipped into pieces
• 1 tsp Sichuan peppercorns (essential for the unique numbing tingle!)
• 3 tbsp neutral oil
• 1 tbsp toasted white sesame seeds
• 2 scallions, thinly sliced
• A handful of fresh cilantro, chopped

Now for the fun part! Let’s get cooking. Just follow these steps, and you’ll be on your way to a stunning meal.

1. First, prepare your fish. If using a whole fish, carefully fillet it, reserving the head and bones. Slice the fillets thinly against the grain, about 1/4-inch thick. Pat the fish slices completely dry with a paper towel—this is key for a successful marinade!
2. In a bowl, combine the fish slices with the salt, white pepper, Shaoxing wine, egg white, and cornstarch. Gently mix with your hands until every piece is coated in a light, velvety layer. Finally, stir in the oil to seal in the moisture. Set aside to marinate for at least 20 minutes.
3. If using the fish head and bones, chop them into large, manageable pieces.
4. Coarsely chop your pickled mustard greens. Give them a quick rinse under cold water to wash away some of the excess salt and brining liquid.
5. Prepare your aromatics: thinly slice the ginger, half of the minced garlic, the fresh red chilies, and the pickled chilies.
6. Heat 2 tablespoons of oil (and lard, if using) in a large pot or wok over medium-high heat. If using, add the fish head and bones and pan-fry them until they are golden brown on both sides. This step builds a rich, milky base for your broth. Add the sliced ginger, the first half of the garlic, and the fresh and pickled chilies. Stir-fry for about a minute until everything is wonderfully fragrant.
7. Toss in the rinsed pickled greens and stir-fry for another two minutes to meld the flavors.
8. Pour in the hot water or chicken broth, enough to cover all the ingredients.
9. Bring the soup to a boil, then reduce the heat to a simmer. Season with white vinegar, sugar, salt, and a pinch of white pepper. Let it simmer for about 15-20 minutes for all the flavors to deepen.
10. If you’re using enoki mushrooms or any other vegetables, you can quickly blanch them in the simmering broth now.
11. Remove the blanched vegetables and place them at the bottom of a large, deep serving bowl.
12. Using a slotted spoon, remove the fish bones, head, and pickled greens from the broth and arrange them in the serving bowl over the mushrooms.
13. Turn the heat under the broth down to a very gentle simmer—it should be barely bubbling. Carefully slide the marinated fish slices into the broth, one by one. Do not overcrowd the pot. They will cook very quickly, in about 1-2 minutes. Once they turn opaque and are cooked through, turn off the heat.
14. Gently pour the cooked fish and the golden broth into the serving bowl. Now for the grand finale! Sprinkle the top of the dish with the remaining minced garlic, sliced scallions, dried chili pieces, and white sesame seeds. In a small, separate pan, heat the 3 tablespoons of oil with the Sichuan peppercorns until the oil is shimmering and fragrant. Carefully pour this sizzling, infused oil all over the toppings. You’ll hear a satisfying sizzle and the most incredible aroma will fill your kitchen! Garnish with fresh cilantro and serve immediately.

The moment you pour that sizzling oil over the top, the room fills with an intoxicating aroma that promises an unforgettable meal. The first spoonful is pure magic: the broth is bright and tangy from the pickled greens, with a punch of spice and a subtle, numbing tingle from the Sichuan peppercorns that dances on your tongue. The fish is unbelievably tender and silky, practically melting in your mouth, providing a perfect contrast to the slight crunch of the greens. It’s a dish that engages all your senses and feels both comforting and exhilarating. I truly hope you give this recipe a try. It’s a fantastic way to explore bold, beautiful flavors right in your own kitchen. Let me know how it turns out in the comments below