Get ready to spend some time familiarizing yourself with an Asian grocery store. And grab a cart.
Sūan Cài Yu is a lesser-known dish from China, a fragrant and spicy fish stew with pickled vegetables (think kimchi), and is definitely one that should be more in the spotlight in Western kitchens. Given how easy it is to assemble, you are rewarded with an immensely complex and flavorful meal. This dish has it all: acidity from the pickled vegetables, spicy from the chili oil and peppercorns, salty from soy and the sūan cài, and umami from shiitake mushrooms.
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Prep:
Start with the fish stock. If you can get your hands on a whole catfish at your local fishmonger, great: go with that and save the cleaned head and bones. If you already have some stock on hand, skip ahead. In a large pot, Combine the 2 quarts of water, the fish bones, two whole scallions, a 1 inch knob of ginger cut into coins (don't bother peeling this), and a whole clove of garlic. Bring to a boil, and then reduce to a simmer for 30-40 minutes, skimming any impurities off the surface. You're not looking for a traditional chicken stock consistency here since there isn't much collagen in the bones, but enough to infuse everything with flavor. Strain stock and reserve. Clean out the pot of scum if you're using it to make the soup instead of a traditional wok.
Chinese cooking often relies on a dry-type marinade process, think almost like a quick brine. That's what we're doing to the fish because catfish tends to be very tender, and would easily break down in traditionally acidic and wet marinades. Combine the white pepper powder, salt, sugar, and tapioca starch, and dredge the fish. Do this after the stock is done to not over-marinate the fish (this stew comes together surprisingly quick).
Take the shiitake mushrooms out of their soaking liquid (but don't toss the liquid, there's a crazy amount of flavor inside that). De-stem the mushrooms (they are a bit woody) and slice into manageable chunks, you know, something that can easily fit into a spoon.
In a dry skillet, toast the Sichuan peppercorns over medium heat until you notice tiny spots of oil start to form in the pan (this should only take a couple of minutes, don't burn the peppercorns). Grind these up in a mortar and pestle or spice grinder and set aside.
Besides that, just make sure you have proper soup mise en place. Pickled veggies chopped, vinegar and soy sauce ready, and catfish properly marinated.
The Business:
In the large pot you used to make the stock or a large wok over medium high heat, stirfy the garlic, ginger, and scallion whites for about 30 seconds in about 2 Tbsp vegetable oil. Add in the Chinese sausage and stifry for another 30-45 seconds until slightly crisp around the edges. Layer in the zha cai, cook for another 45 seconds to a minute. It may pop and hiss from the water content still left in the mustard root. Don't be alarmed. Toss in the shiitake mushroom chunks. At this point, you probably won't be getting much color out of it, but let it hit the hottest part of your wok for a minute or so.
Continue with the chilies (you didn't add these earlier as to not burn them too badly), and cook for 30 seconds. Add the Sichuan peppercorn powder. Stir in the doubanjian spicy bean paste and chili oil and fry until it starts to separate (imagine it's like a curry paste or tomato paste), 1 minute. Add the fish stock and reserved shiitake mushroom water.
Look y'all, we're building soup. A lot of this is going to sound repetitive, but just follow along.
Add the Chianking vinegar, dark soy sauce, Shaoxing wine, and bring to a light boil. Reduce to a simmer, and lay in the catfish chunks. Poach these until thoroughly cooked. You don't want these to disintegrate, so keep an eye on the heat and time. As the tapioca or potato starch dissolves into the stock, it will slightly thicken the stew, giving you a great mouthfeel to complement the aromas and flavors!
Once the catfish is thoroughly cooked, you're good to go! Serve this with white Jasmine rice, extra Chianking vinegar, chili crisp, and even some fresh chilies if you're feeling zesty. Garnish with scallion greens and dig in.
Enjoy!
Start with the fish stock. If you can get your hands on a whole catfish at your local fishmonger, great: go with that and save the cleaned head and bones. If you already have some stock on hand, skip ahead. In a large pot, Combine the 2 quarts of water, the fish bones, two whole scallions, a 1 inch knob of ginger cut into coins (don't bother peeling this), and a whole clove of garlic. Bring to a boil, and then reduce to a simmer for 30-40 minutes, skimming any impurities off the surface. You're not looking for a traditional chicken stock consistency here since there isn't much collagen in the bones, but enough to infuse everything with flavor. Strain stock and reserve. Clean out the pot of scum if you're using it to make the soup instead of a traditional wok.
Chinese cooking often relies on a dry-type marinade process, think almost like a quick brine. That's what we're doing to the fish because catfish tends to be very tender, and would easily break down in traditionally acidic and wet marinades. Combine the white pepper powder, salt, sugar, and tapioca starch, and dredge the fish. Do this after the stock is done to not over-marinate the fish (this stew comes together surprisingly quick).
Take the shiitake mushrooms out of their soaking liquid (but don't toss the liquid, there's a crazy amount of flavor inside that). De-stem the mushrooms (they are a bit woody) and slice into manageable chunks, you know, something that can easily fit into a spoon.
In a dry skillet, toast the Sichuan peppercorns over medium heat until you notice tiny spots of oil start to form in the pan (this should only take a couple of minutes, don't burn the peppercorns). Grind these up in a mortar and pestle or spice grinder and set aside.
Besides that, just make sure you have proper soup mise en place. Pickled veggies chopped, vinegar and soy sauce ready, and catfish properly marinated.
The Business:
In the large pot you used to make the stock or a large wok over medium high heat, stirfy the garlic, ginger, and scallion whites for about 30 seconds in about 2 Tbsp vegetable oil. Add in the Chinese sausage and stifry for another 30-45 seconds until slightly crisp around the edges. Layer in the zha cai, cook for another 45 seconds to a minute. It may pop and hiss from the water content still left in the mustard root. Don't be alarmed. Toss in the shiitake mushroom chunks. At this point, you probably won't be getting much color out of it, but let it hit the hottest part of your wok for a minute or so.
Continue with the chilies (you didn't add these earlier as to not burn them too badly), and cook for 30 seconds. Add the Sichuan peppercorn powder. Stir in the doubanjian spicy bean paste and chili oil and fry until it starts to separate (imagine it's like a curry paste or tomato paste), 1 minute. Add the fish stock and reserved shiitake mushroom water.
Look y'all, we're building soup. A lot of this is going to sound repetitive, but just follow along.
Add the Chianking vinegar, dark soy sauce, Shaoxing wine, and bring to a light boil. Reduce to a simmer, and lay in the catfish chunks. Poach these until thoroughly cooked. You don't want these to disintegrate, so keep an eye on the heat and time. As the tapioca or potato starch dissolves into the stock, it will slightly thicken the stew, giving you a great mouthfeel to complement the aromas and flavors!
Once the catfish is thoroughly cooked, you're good to go! Serve this with white Jasmine rice, extra Chianking vinegar, chili crisp, and even some fresh chilies if you're feeling zesty. Garnish with scallion greens and dig in.
Enjoy!