Entree: China – Guizhou – 酸汤鱼 ➤ Suān tāng yú (Spicy and tangy Guizhou-style fish soup made with pickled vegetables and chilies)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) Guizhou-style chili paste or coarse chili bean paste
- 6–8 dried red chilies, toasted and crushed, approx. 0.2 oz (5 g)
- 4 cloves garlic, minced, approx. 0.5 oz (15 g)
- 1 tbsp (6 g) fresh ginger, thinly sliced
- 2 scallions, white and green separated, sliced
- 6 oz (170 g) pickled mustard greens (suan cai), rinsed and chopped
- 8 oz (225 g) pickled bamboo shoots, rinsed and sliced
- 4 cups (960 ml) fish stock or low-sodium chicken stock
- 1 cup (240 ml) fermented rice water or jarred suan tang base (if unavailable, substitute 3 tbsp (45 ml) rice vinegar mixed with 1 tbsp (12 g) sugar)
- 1.5 lb (680 g) firm white fish fillets (tilapia, catfish, or carp), boneless, sliced into 1/2-inch pieces
- 1 tsp (5 ml) light soy sauce
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) white pepper
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water for slurry
- 1–2 tbsp (15–30 ml) chopped cilantro or garlic chives for garnish
- 1–2 tbsp (15–30 ml) fresh lime juice, optional, to brighten before serving

Instructions

1. Heat the vegetable oil in a wide pot or wok over medium-high heat. Add the crushed dried chilies and Guizhou chili paste and fry briefly until fragrant, about 30–45 seconds.
2. Add the garlic, ginger, and the white parts of the scallions and stir-fry 30–60 seconds until aromatic.
3. Add the pickled mustard greens and pickled bamboo shoots and stir for 1–2 minutes to combine with the aromatics.
4. Pour in the fish stock and the fermented rice water or suan tang base (or the rice vinegar/sugar substitute). Bring the broth to a gentle boil, then reduce heat and simmer 8–10 minutes to let flavors meld.
5. Season the broth with light soy sauce, salt, and white pepper. Taste and adjust the sour-spicy balance.
6. Increase heat to a simmer. Add the fish slices in a single layer and poach gently until they turn opaque and are just cooked through, about 3–4 minutes depending on thickness.
7. Stir the cornstarch slurry and slowly add to the simmering soup while stirring, cooking 1 minute to slightly thicken the broth.
8. Remove from heat. Stir in fresh lime juice if using, garnish with chopped cilantro or garlic chives and the green parts of the scallions, and serve hot with steamed rice.