Yao Yao sauerkraut fish is a Sichuan-style soup of tender fish simmered briefly with tangy pickled mustard greens, ginger, garlic, and chilies. The savory, sour broth balances the richness of the fish and is especially good ladled over rice; recipes vary, so this home version keeps the seasoning flexible.
Ingredients
- 1½ lb (680 g) boneless white fish fillets, such as cod, tilapia, or basa
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tbsp (8 g) cornstarch
- ½ tsp (2.5 ml) fine salt, divided, plus more to taste
- 1 tbsp (15 ml) neutral cooking oil, such as canola
- 1 tbsp (10 g) peeled fresh ginger, thinly sliced
- 4 garlic cloves (about 12 g), thinly sliced
- 1 lb (450 g) Chinese suan cai, or Sichuan pickled mustard greens, drained and roughly chopped
- 1 tsp (2 g) Sichuan peppercorns, lightly crushed
- 1–2 dried red chilies, broken in half (optional)
- 5 cups (1.2 L) low-sodium chicken stock or water
- 1 tsp (5 ml) light soy sauce
- 1 tsp (5 g) sugar
- 2 scallions (about 30 g), thinly sliced
- 1 tsp (2 g) toasted sesame seeds, for serving (optional)
Instructions
- Cut the fish into 2-inch (5 cm) pieces, checking for and removing any pin bones. In a bowl, gently toss it with the Shaoxing wine, cornstarch, and ¼ teaspoon salt. Set aside for 10 minutes while you prepare the other ingredients. The light coating helps keep the fish moist and gives the broth a little body.
- If the pickled greens are very salty or sour, rinse them briefly under cool water and squeeze dry; otherwise, use them as they are. Taste a small piece first, since brands vary. Slice the greens into bite-size pieces, and keep the ginger, garlic, Sichuan peppercorns, and chilies ready.
- Heat the oil in a large, deep pot over medium heat. Add the ginger, garlic, peppercorns, and dried chilies, if using. Stir for about 30 seconds, just until fragrant; do not let the garlic brown.
- Add the chopped mustard greens and cook, stirring, for 3–4 minutes. This briefly fries off excess moisture and deepens their flavor. Pour in the stock, then stir in the soy sauce and sugar. Bring to a gentle boil, lower the heat, and simmer uncovered for 8 minutes. Taste the broth before adding more salt because pickled greens can be quite salty.
- Bring the broth back to a gentle simmer. Add the fish pieces in a single layer, nudging them beneath the surface without stirring vigorously. Simmer for about 3–5 minutes, depending on thickness, until the fish is opaque and flakes easily. Check the thickest piece with a food thermometer: the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). Avoid a hard boil, which can break the fish apart.
- Turn off the heat and taste the broth. Add a little salt if needed, or a splash of water or stock if it is too sharp. Scatter the scallions and sesame seeds over the pot and serve hot.
Tips
- Choose the greens carefully: Look for refrigerated Chinese pickled mustard greens labeled suan cai or Sichuan pickled mustard greens. Korean kimchi is not a close match, but chopped sauerkraut can work in a pinch; it gives a more familiar cabbage flavor and usually a less mustardy, less complex broth.
- Keep the simmer gentle: Fish cooks quickly. Add thicker pieces first, or cut pieces to a similar size so they finish together. Stirring hard or boiling rapidly can turn them into flakes.
- Adjust sourness and salt: Rinsing the greens tames their intensity, while skipping the rinse makes a bolder soup. Use low-sodium stock and wait until the end to correct the seasoning.
- Use a suitable pot: A wide pot gives the fish room to cook without piling up. If you only have a small saucepan, cook the fish in batches so it cooks evenly.
Serving Suggestions
Serve the soup in shallow bowls with steamed jasmine or short-grain rice. Each serving should get fish, plenty of greens, and enough broth to soak into the rice. For a more filling meal, put a separate bowl of rice noodles on the table, or add blanched napa cabbage or bean sprouts to individual bowls. A side of simply cooked greens or sliced cucumber offers a mild contrast to the tart, peppery soup.
Variations
For a more traditional Sichuan flavor, use pickled mustard greens and add a small pinch of ground white pepper. Increase the dried chilies for more heat, or leave them out for a gentler broth. Firm tofu can be added with the stock and simmered for 5 minutes before the fish goes in. You can also use thinly sliced pork instead of fish, but cook it fully; the required safe temperature depends on the cut and whether it is ground. For this recipe’s fish version, retain the 145°F (63°C) thermometer check.
Storage and Reheating
Refrigerate leftovers within 2 hours in a shallow, covered container and use within 3–4 days. The fish is best freshly cooked; it can become firmer after storage, and the greens will continue to flavor the broth. Reheat only the portion you plan to eat in a covered saucepan over low heat, stirring gently, until it reaches 165°F (74°C). Do not repeatedly cool and reheat the whole pot. Freeze leftovers in a sealed freezer-safe container for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). The fish may soften after freezing.
Frequently Asked Questions
What is suan cai?
Suan cai is Chinese fermented or pickled mustard greens, commonly used in soups and braises. It is distinctly tangy and savory. Check the package for saltiness, and rinse or squeeze it if the flavor is particularly strong.
Can I use frozen fish?
Yes. Thaw it completely in the refrigerator, then pat it dry before cutting and seasoning. Avoid adding frozen pieces directly to the soup, since they can cool the broth and cook unevenly.
Which fish works best?
Choose a mild, firm white fish that holds together in broth, such as cod, tilapia, or basa. Very delicate fillets can fall apart, while oily fish will give the soup a stronger flavor.
Can I make the broth ahead?
Yes. Simmer the broth and greens, then cool and refrigerate them promptly for up to 3–4 days. Reheat the broth to a simmer and cook freshly cut fish in it just before serving, checking that the fish reaches 145°F (63°C).
Why is my soup too sour or salty?
Pickled greens differ by brand and batch. Rinse them before cooking, or dilute the finished broth with a little hot water or unsalted stock. A small pinch of sugar can soften sharpness, but it will not remove salt.
Can I make it without chilies?
Yes. Omit the dried chilies for a mild soup. Sichuan peppercorns add a citrusy, lightly numbing character rather than straightforward chili heat, so you can reduce or omit those too if you prefer a simpler broth.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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