Suan Cai Yu, also known as Sichuan hot and sour fish soup, is a classic dish in Sichuan cuisine. It is a perfect balance of spicy, sour, and savoury flavours, and is loved by many in China and around the world flavours
In this recipe, my dad will be using pickled mustard greens, also known as suan cai, to add a tangy flavour to the soup. The tender white fish fillets are cooked in a fragrant broth made of Sichuan peppercorns. The soup is then finished with a generous amount of hot oil and black vinegar, creating a rich and complex flavour that will tantalize your taste buds.
This dish may seem intimidating, but with dad's guidance, you'll be able to create a delicious Sichuan hot and sour fish soup that will impress your friends and family.
My dad loves to cook us breakfast, lunch and dinner every day. I want to share with you loads of delicious Hong Kong food and that's my energy to keep me going when I am far away from home 🏠 #4everhomesick
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