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Suan Cai Fish Soup
Suan Cai Fish Soup

A spicy, sour, and saline affair. Suan cai is a recipe for pickled vegetables seen across China, and forms the inspiration for this dish. In true Sichuan style, mustard greens feature heavily here, adding a pepperiness to the dish. Chef Benson has played with misconceptions that Suan cai is a fish dish, by placing the vegetables alongside firm flaky seabass in a sweet and savory broth adding meatier textures. The dish is finished with a fragrant and silky cream using green peppercorn oil to add a velvety viscosity. It’s the sort of big-pot dish you’d share with loved ones and enjoy the light and rich satisfying warmth of inside and out.

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Ingredients

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Nước Súp

Ướp Cá Chẽm

  • Whole Seabass fish (Cut separated meat and bone) 175.0 g
  • Salt 1.5 g
  • Knorr Chicken Powder 300g 1.5 g
  • Potato starch 5.0 g

Nước Dùng Cá

  • Water 5000.0 g
  • Fish bone 1000.0 g
  • Ginger 40.0 g

Sốt Sữa Tiêu Xanh

  • Milk 200.0 g
  • Chilli oil 3.0 g
  • Knorr Chicken Powder 300g 1.5 g
  • Sugar 0.5 g
  • Green peppercorn oil 5.0 g
  • Salt 1.0 g

Trang Trí

  • Cherry Tomato
  • Cool Fried Chopped Garlic

Súp Cá Chua Cay Chuẩn Vị Tứ Xuyên

  • Enoki mushrooms 10.0 g
  • Pickled mustard greens 15.0 g
  • Potato vermicelli 15.0 g
  • Barramundi 40.0 g
  • Lettuce 10.0 g
  • Soup base 120.0 g

A spicy, sour, and saline affair. Suan cai is a recipe for pickled vegetables seen across China, and forms the inspiration for this dish. In true Sichuan style, mustard greens feature heavily here, adding a pepperiness to the dish. Chef Benson has played with misconceptions that Suan cai is a fish dish, by placing the vegetables alongside firm flaky seabass in a sweet and savory broth adding meatier textures. The dish is finished with a fragrant and silky cream using green peppercorn oil to add a velvety viscosity. It’s the sort of big-pot dish you’d share with loved ones and enjoy the light and rich satisfying warmth of inside and out.

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Preparation

  1. Nước Súp

    • Fry the fish bones until they turn golden brown, then pour in boiling water and simmer the fish soup over a high heat for 45 minutes till the stock becomes milky.
    • Strain the fish soup and make the pickled cabbage fish soup base. Simmer for another 15 minutes before use.

  2. Ướp Cá Chẽm

    • Marinate the shredded fish for 30 minutes before use.
    • Poach the marinated seabass slices for 5 minutes in the soup base.

  3. Nước Dùng Cá

  4. Sốt Sữa Tiêu Xanh

    • For the green peppercorn milk add all the ingredients into a sauce pot, bring to the boil and serve in a small milk pitcher on the side.

  5. Trang Trí

  6. Súp Cá Chua Cay Chuẩn Vị Tứ Xuyên

    • Add the enoki mushrooms, mustard green vegetables, potato vermicelli, and lettuce to the soup. 
    • Serve in a hot bowl and garnish with cherry tomato slices and garlic chips.