Spicy Szechuan Sauerkraut Fish (Suan Cai Yu) with Tarakihi

Dive into a bowl of pure flavour with Spicy Szechuan Sauerkraut Fish (Suan Cai Yu). This classic Chinese dish is famous for its addictive balance of sour, tangy pickled vegetables and the thrilling kick of dried chillies and Szechuan peppercorns. Using Tarakihi—a local favourite known for its firm, moist, and flaky flesh—ensures the fish stands up perfectly to the poaching liquid without falling apart. It’s a dish that’s surprisingly easy to master and guarantees to warm you up from the inside out. Serve it with steamed rice and get ready for a truly special meal. For the freshest Tarakihi, remember to visit The Seafood Collective.

Disclaimer: This recipe is written by AI and has been curated by a seafood specialist.

Ingredients

• 600g Tarakihi fillets, thinly sliced against the grain
• 1 tbsp cornflour
• 1 tsp salt
• 1 tsp white pepper
• 2 tbsp rice wine (for marinating)
• 4 cups fish stock (or chicken stock)
• 200g of preserved pickled mustard greens (suan cai), rinsed and sliced
• 3-4 slices fresh ginger
• 6 cloves garlic, thinly sliced
• 1 tbsp vegetable oil
• For the Spicy Topping:
  • 1/2 cup vegetable oil
  • 1 cup dried chillies, roughly chopped
  • 2 tbsp Szechuan peppercorns
  • 1/4 cup fresh coriander, chopped (for garnish)

Instructions

1. Marinate the Fish: In a bowl, toss the sliced fish fillets with the cornflour, salt, white pepper, and rice wine. Set aside for 15 minutes. This thin coating keeps the fish beautifully tender.
2. Sauté the Base: In a large pot or wok, heat 1 tbsp of vegetable oil over medium heat. Add the sliced pickled mustard greens (sauerkraut), ginger, and garlic. Sauté for 3 minutes until fragrant.
3. Build the Broth: Pour in the fish stock and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes to let the flavours meld. Taste the broth and adjust the seasoning if needed. Remove the ginger slices.
4. Poach the Fish: Gently slide the marinated Tarakihi slices into the simmering broth. Poach for 2-3 minutes until the fish is opaque and cooked through. Do not overcook!
5. Serve the Base: Carefully transfer the pickled greens, broth, and fish into a large serving bowl.
6. Prepare the Spicy Oil: In a clean small saucepan, heat the 1/2 cup of vegetable oil until shimmering. Turn off the heat. Add the chopped dried chillies and Szechuan peppercorns. Let them sizzle for 30-60 seconds, releasing their fragrance and heat into the oil.
7. Finish: Immediately pour the hot, sizzling oil, chillies, and peppercorns over the fish and broth in the serving bowl. Garnish generously with fresh coriander and serve immediately with rice.

We hope this fun and simple recipe inspires you to try a delicious Szechuan Sauerkraut Fish pot in a new way. The irresistible combination of tender Tarakihi and a flavourful, spicy-sour broth is sure to be a hit with family and friends. Don’t forget to share your photos and tell us what you think!