Spicy and Sour Sichuan Fish Soup (酸辣鱼汤)
酸辣鱼汤 (Spicy and Sour Sichuan Fish Soup) is a classic Sichuan Cuisine dish known for its bold flavors and aromatic spices. This soup is a perfect combination of heat from the Sichuan peppercorns and the tanginess from the vinegar, creating a flavorful and comforting dish.
Ingredients
- 500g white fish fillets, sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 green onions, chopped
- 2 tablespoons Sichuan peppercorns
- 4 cups chicken or fish stock
- 3 tablespoons soy sauce
- 2 tablespoons Chinese black vinegar
- 1 tablespoon sugar
- 1 teaspoon chili flakes
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch, dissolved in 2 tablespoons water
- Salt to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the garlic, ginger, green onions, and Sichuan peppercorns. Stir-fry for 2-3 minutes until fragrant.
- Pour in the stock, soy sauce, Chinese black vinegar, sugar, and chili flakes. Bring to a simmer and let it cook for 10 minutes.
- Add the fish slices and cook for another 5-7 minutes until the fish is cooked through.
- Stir in the dissolved cornstarch and cook for an additional 2-3 minutes until the soup thickens slightly.
- Season with salt to taste and drizzle with sesame oil before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Fat
- 12g
- Carbohydrates
- 15g
Supplies
Large pot Stirring spoon Serving bowls
Tools
Knife Cutting board Grater
Serving suggestions
Serve the 酸辣鱼汤 with steamed rice or noodles for a complete meal.
Tips & tricks
For an extra kick of heat, add more chili flakes or Sichuan peppercorns according to your preference.
Cost
$15