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Suan Cai Yu (酸菜鱼, Sichuan Fish with Pickled Mustard Greens)
OMNIVORE'S COOKBOOK36Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. catfish fillets (or catfish nuggets)
- 1 egg white
- 1/4 tsp. white pepper
- 1/8 tsp. salt
- 1 Tbsp. potato starch
- 2 chili peppers (dried)
- 3 green onions (chopped)
- 6 cloves garlic (halved)
- 1 slice ginger
- 2 Tbsp. doubanjiang (or 1 tablespoon for a less spicy dish)
- 250 grams pickled mustard greens (Sichuan, sliced)
- 1/4 cup pickled jalapeno (for extra sourness, Optional)
- 1 Tbsp. Shaoxing wine
- 4 cups chicken stock
- 2 tsp. sugar
- 1/2 tsp. salt (or to taste, or 1/4 teaspoon fish sauce)
- 1/4 tsp. white pepper (powder)
- 2.6 kilograms catfish (live, generate about 1 kg / 2.5 pound fillet)
- 2 egg white
- 1 tsp. white pepper
- 1/4 tsp. salt
- 2 Tbsp. potato starch
- 4 dried chili pepper
- 1 leek (sliced)
- 8 garlic (halved)
- 2 slices ginger
- 2 Tbsp. doubanjiang
- 400 grams pickled mustard greens (Sichuan, sliced)
- 1 Tbsp. Shaoxing wine
- 6 cups chicken stock
- 1 tsp. sugar
- 1/2 tsp. salt (or to taste)
- 1/2 tsp. white pepper (powder)
- 2 Tbsp. peanut oil
- 1 tsp. Sichuan peppercorn
- 1 Tbsp. doubanjiang
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