Sauerkraut Fish

Suan Cai Yu is a lesser known Sichuan dish that features a hot and sour broth with super tender fish slices. This post includes two versions of the recipe – an easy one that you can finish cooking in 40 minutes; and an authentic one that you’ll want to use when hosting a dinner party. Suan Cai Yu can be translated as “hot and sour fish with pickled mustard greens”.

The fish is thinly sliced and poached in a rich broth made from chicken stock, fish stock, and Sichuan pickles. The fish has a velvety and silky texture, with a piquant and zesty taste. It is a great dinner dish that you will find really comforting and satisfying on a chilly day. This fish dish is less well-known outside of China compared to other Szechuan dishes. In fact, even in Chinese restaurants, it’s often overshadowed by its sister dish – the numbingly spicy “water boiled fish” or poached fish served in a hot oil broth.

Here’s how you should enjoy Sauerkraut Fish. First you eat the fish. Then, you eat the sauerkraut with rice. And then you drink the soup. Seriously, I would not recommend the last step. The soup was clear, no doubt, but it was oily and spicy and sour. Just look at the spices I managed to scoop out in a single ladle – peppercorns, chilli, peppers, etc. Not for the faint hearted.

Suan Cai Yu is getting popular in Shenzhen and a lot of tourist and local love it very much. In Shenzhen, there are a lot different Suan Cai Yu restaurants around. Want to know which one is the best? Please do not hesitate to connect with us and we will be recommending you the best attractions and food in Shenzhen.

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