Szechuan Hot & Sour Fish Soup

Serves: 3

Prep Time: 15 min

Cook Time: 30 min

This Szechuan hot and sour fish with pickled mustard greens soup might be an unfamiliar dish to you, but if you like hot and sour soup, and enjoy fish, this might be for you.

Ingredients

1 lb white fish

2 tsp salt

2 tbs cornflour

2 egg white

1 oz ginger, skin removed and sliced

2 ½ cup dashi stock

2 tbs shaoxing wine

1-2 bird's eye chili, deseeded and chopped finely

4 cloves garlic, chopped

5 oz pickled mustard greens (sour type)

4 tbs vinegar

1 tsp salt

Sprinkle of white pepper

Green onions, for garnish

Chili oil, for garnish

Instructions

1. Rinse the fish, and remove any skin, bones, etc. Cut the fish into smaller bite-sized pieces and marinate in 1 tsp salt, egg whites and cornflour.

2. In a medium stock pot, add in 2 ½ cups of your hot water dashi mixture, shaoxing wine, and half your ginger. Bring to a boil and cook for 15 min.

3. In a saucepan, add in some neutral oil, the remaining ginger slices, chopped garlic and chopped bird's eye chili. Cook for 1-2 min then add in the items to the stock and cook for another 10 minutes.

4. Remove all the items by straining your stock into another pot.

5. Then add in the pickled mustard greens, 1 tsp sugar, 1 tsp salt, a sprinkle of white pepper, and white pepper into the strained stock. Cook for 10 minutes. Add more dashi hot water mixture as needed if there is not enough broth to cook the fish.

6. Add the fish back in, slice by slice. Cook for a few more minutes.

7. Plate up, and top with green onions and chili oil. Enjoy!