Entree: China – Guizhou – 苗族酸汤鱼 ➤ Miao Zu Suan Tang Yu (Miao-style tangy sour fish soup made with a fermented sour broth, tomatoes, pickled chiles, and poached freshwater fish)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 1.5 lb (680 g) firm white fish fillets (such as carp, mandarin fish, or cod), sliced into 1/2-inch (1.3 cm) pieces, approx. 3 fillets
- 6 cups (1.4 L) water or light fish/chicken stock
- 1 cup (240 ml) fermented glutinous rice water or sour rice starter (suan zao/liang), or 1/2 cup (120 ml) substitute rice vinegar + 1/4 cup (60 ml) water for home cooks
- 3 medium tomatoes, roughly chopped (about 1 lb / 450 g)
- 2–3 tbsp (30–45 g) chopped pickled red chiles (suan la jiao) or pickled chile paste
- 1 tbsp (15 ml) neutral oil (vegetable or peanut)
- 3 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, julienned
- 2 scallions, white and green parts separated, thinly sliced
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) ground white pepper
- 1 tbsp (15 ml) fish sauce (optional, for depth)
- 2 tbsp (30 g) chopped fresh cilantro
- 1–2 tbsp (15–30 g) roasted ground Szechuan peppercorns (optional, for authentic regional fragrance)
- 1–2 tbsp (15–30 ml) cooking oil for finishing

Instructions

1. Heat the neutral oil in a medium pot over medium heat. Add garlic, ginger, and the white parts of the scallions; stir-fry briefly until fragrant but not browned.
2. Add the chopped tomatoes and sugar; cook until tomatoes break down and become saucy, about 5–7 minutes.
3. Stir in the fermented rice water (or rice vinegar substitute) and pickled red chiles, then pour in the water or stock. Bring the mixture to a gentle boil, then reduce heat and simmer 8–10 minutes to let the sour flavors meld.
4. Season the broth with soy sauce, fish sauce (if using), salt, and white pepper. Taste and adjust sourness or saltiness as desired.
5. Carefully slide the sliced fish pieces into the simmering sour broth in a single layer. Poach gently over low heat until fish is just cooked through, about 3–5 minutes depending on thickness.
6. Scatter the green parts of the scallions, chopped cilantro, and optional roasted ground Szechuan peppercorns over the soup. Drizzle with 1–2 tablespoons of hot oil to sizzle the aromatics.
7. Serve the sour soup fish hot with steamed rice, allowing diners to ladle broth and fish into bowls.