Name: Authentic Suan Yu Pian (Sichuan Sour Fish Fillets)
Prep time: 20 min
Cook time: 15 min
Yield: 3
Cuisine: China
Ingredients: *For the Fish:**; 1 lb white fish fillets (such as tilapia, cod, or catfish), sliced into 1/4-inch thick pieces; 1 teaspoon salt; 1/2 teaspoon white pepper powder; 1 tablespoon Shaoxing cooking wine; 1 tablespoon cornstarch; 1 egg white; *For the Broth:**; 2 tablespoons vegetable oil; 1 oz ginger, sliced; 4 cloves garlic, minced; 2 tablespoons Douchi (fermented black beans), rinsed and lightly mashed (optional but recommended); 2-3 tablespoons Pickled Chili Peppers (Pao Jiao), sliced (adjust to taste); 4 cups chicken stock or water; 2 tablespoons light soy sauce; 1 tablespoon sugar; 3 tablespoons Chinkiang black vinegar; 1 teaspoon salt (adjust to taste); *For the Finish:**; 1/2 cup bean sprouts; 1/2 cup wood ear mushrooms, rehydrated and sliced (optional); 1 teaspoon Sichuan peppercorns, toasted and ground; 2 tablespoons chili oil with sediment; 2 scallions, thinly sliced; 1/4 cup fresh cilantro, chopped; 3 tablespoons vegetable oil (for the hot oil sizzle)

Suan Yu Pian 🇨🇳 China

A Chinese dish featuring fish fillets cooked in a vinegary broth.

cooked in broth

Made with

Fish fillets vinegary broth

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