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Tantalize your taste buds with a Sichuan delicacy that combines the tanginess of pickled vegetables with the delicate texture of fresh fish! Sichuan pickled vegetable fish, also known as “Suan Cai Yu,” is a fiery and aromatic dish that showcases the bold flavors of Sichuan cuisine. Let’s dive into the recipe and discover how to create this mouthwatering delight!

Sichuan Pickled Vegetable Fish: A Spicy and Tangy Delight:

Ingredients:

• 1 pack of pickled vegetables
• 4 tilapia fillets (sliced)
• 1 piece of ginger (chopped)
• 5-6 cloves of garlic (chopped)
• 8 Thai chilis (chopped)
• 1 sprig of cilantro (chopped)
• 6-7 dried red chilis
• 1 tsp Sichuan peppercorn
• 1 tbsp oyster sauce
• 2 tbsp soy sauce
• 4 tbsp oil
• Salt & pepper

Fish Marinade Ingredients:

• 1 tbsp Shaoxing wine
• 1 tbsp soy sauce
• 1 tbsp corn starch
• 1 egg white

Instructions:

1. Begin by opening the pack of pickled vegetables and giving them a rinse. Chop the vegetables into small, bite-sized pieces.
2. Heat a medium pot over medium heat and add in the chopped garlic, ginger, and Thai chilis. Sauté them for about 1 minute, allowing their flavors to release and infuse into the dish.
3. Add the chopped pickled vegetables to the pot and continue sautéing for 2 minutes. This step helps to intensify the flavors of the pickled vegetables.
4. Pour in the oyster sauce and soy sauce, then add enough water to submerge all the pickled vegetables. Stir everything together, ensuring the sauces are well incorporated.
5. Allow the mixture to come to a boil and simmer for approximately 5 minutes, allowing the flavors to meld together.
6. In the meantime, prepare the fish marinade. In a separate bowl, combine the Shaoxing wine, soy sauce, corn starch, and egg white. Mix well to create a smooth marinade.
7. Add the tilapia fillets to the pot of simmering pickled vegetables. Cook for about 3-4 minutes, or until the fish is cooked through and tender.
8. Remove the pot from the heat and carefully transfer the fish and pickled vegetable mixture into a serving bowl.
9. In a small pan over high heat, add the oil and heat until it starts to smoke. This step is crucial for infusing the oil with the rich flavors of Sichuan peppercorn and dried red chilis.
10. Sprinkle the Sichuan peppercorn and dried red chilis over the fish in the serving bowl.
11. Carefully pour the hot oil over the fish, peppercorn, and chilis. The sizzling oil will release the tantalizing aromas and further enhance the flavors of the dish.
12. Finish off by garnishing with freshly chopped cilantro, adding a touch of freshness and visual appeal to the dish.
13. Your Sichuan pickled vegetable fish is now ready to be savored! Serve it with steamed rice or noodles to balance the heat and enjoy the explosion of flavors.

The tanginess of the pickled vegetables, combined with the succulent fish and fiery spices, is a true celebration of the bold flavors of Sichuan cuisine. Get ready to delight your senses as you experience the numbing heat, mouthwatering aromas, and irresistible taste of this