Sichuan

Sichuan pickled fish soup

Name: Sichuan pickled fish soup
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 500 g firm white fillets thinly sliced fish; 1 egg white egg white; 2 tbsp cornflour (cornstarch); 1 tsp salt; 3 tbsp cooking oil (vegetable oil); 200 g Sichuan pickled mustard greens sliced zha cai; a thumb sliced ginger; 5 cloves garlic; 8 dried red chilli; 1 tsp sichuan peppercorn; 3 sliced green chilli; 4 cups water; 1/2 tsp white pepper; a bundle soaked, optional sweet potato glass noodles (glass noodles, cellophane noodles); a handful coriander leaves (cilantro)

Silky fish slices in a sour, peppery pickled mustard broth. You will drink the soup.

40 minTime

28 gProtein each

hotSpice

Sour cabbage fish2 chapters · 1 min read

Make it your way

Grandma's wayFish slices in pickled mustard broth.

The original

333kcalsame

28 gproteinsame

2 gfibresame

40minutessame

Suan cai yu, Chongqing style.

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g firm white fillets, thinly sliced

Egg white1 egg white

Cornflour (cornstarch)2 tbsp

Salt1 tsp

Cooking oil (vegetable oil)3 tbsp

Zha cai200 g Sichuan pickled mustard greens, sliced

Gingera thumb, sliced

Garlic5 cloves

Dried red chilli8

Sichuan peppercorn1 tsp

Green chilli3, sliced

Water4 cups

White pepper½ tsp

Sweet potato glass noodles (glass noodles, cellophane noodles)a bundle, soaked, optional

Coriander leaves (cilantro)a handful

Method

5 steps

1Toss the fish slices with salt, egg white and cornflour and chill 15 minutes.
2Fry ginger, garlic and the pickled greens in a spoon of oil until sour and fragrant.
3Add water, boil 10 minutes, then add glass noodles and white pepper.
4Lower the heat, slip in the fish slices one by one and poach 2 minutes until just white. Pour into a bowl.
5Top with chillies, Sichuan pepper, green chilli and coriander, then pour over smoking hot oil.

Serve it like this

Serve in a large bowl at the centre of the table, fish slices floating in the yellow broth, chillies and coriander on top, rice alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sichuan

Sichuan pickled fish soup

Silky fish slices in a sour, peppery pickled mustard broth. You will drink the soup.

40 minTime

28 gProtein each

hotSpice

Sour cabbage fish2 chapters · 1 min read

Make it your way

Grandma's wayFish slices in pickled mustard broth.

The original

333kcalsame

28 gproteinsame

2 gfibresame

40minutessame

Suan cai yu, Chongqing style.

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g firm white fillets, thinly sliced

Egg white1 egg white

Cornflour (cornstarch)2 tbsp

Salt1 tsp

Cooking oil (vegetable oil)3 tbsp

Zha cai200 g Sichuan pickled mustard greens, sliced

Gingera thumb, sliced

Garlic5 cloves

Dried red chilli8

Sichuan peppercorn1 tsp

Green chilli3, sliced

Water4 cups

White pepper½ tsp

Sweet potato glass noodles (glass noodles, cellophane noodles)a bundle, soaked, optional

Coriander leaves (cilantro)a handful

Method

5 steps

1Toss the fish slices with salt, egg white and cornflour and chill 15 minutes.
2Fry ginger, garlic and the pickled greens in a spoon of oil until sour and fragrant.
3Add water, boil 10 minutes, then add glass noodles and white pepper.
4Lower the heat, slip in the fish slices one by one and poach 2 minutes until just white. Pour into a bowl.
5Top with chillies, Sichuan pepper, green chilli and coriander, then pour over smoking hot oil.

Serve it like this

Serve in a large bowl at the centre of the table, fish slices floating in the yellow broth, chillies and coriander on top, rice alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sichuan pickled fish soup

Make it your way

Ingredients

Method

Sichuan pickled fish soup

Make it your way

Ingredients

Method

Make it a meal