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Best Easy Sichuan Sour Cabbage Fish Soup Recipe

Name: Best Easy Sichuan Sour Cabbage Fish Soup Recipe
Total time: 30 min
Yield: 350 g
Ingredients: white fish fillets (tilapia, cod, or similar) 1.5 lbs; pickled mustard greens (Sichuan suancai) 2 cups; chicken broth (low sodium) 4 cups; bean sprouts 1 cup; scallions 2 pieces; ginger, sliced 2 tbsp; garlic, minced 2 cloves; Sichuan peppercorns 1 tsp; dried red chilies 6 pieces; soy sauce 1 tbsp; Shaoxing wine 1 tbsp; salt 1 tsp; white pepper 0.5 tsp

Delicate fish fillets are poached in a tangy pickled mustard green broth for a vibrant Sichuan soup. This high protein, fresh family dish is low calorie and delivers an addictive sour kick.

Cook 30 min Difficulty NORMAL 215 kcal

#high protein #low carb #diabetic friendly #mediterranean

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Ingredients

Main ingredients

white fish fillets (tilapia, cod, or similar) 1.5 lbs
pickled mustard greens (Sichuan suancai) 2 cups
chicken broth (low sodium) 4 cups
bean sprouts 1 cup
scallions 2 pieces

Seasonings/Sauce

ginger, sliced 2 tbsp
garlic, minced 2 cloves
Sichuan peppercorns 1 tsp
dried red chilies 6 pieces
soy sauce 1 tbsp
Shaoxing wine 1 tbsp
salt 1 tsp
white pepper 0.5 tsp

Nutrition summary

Carbohydrates 10 g 19%

Protein 30 g 56%

Fat 5 g 25%

Serving size 350g

Cooking steps

1

Slice the fish fillets into thin bite-sized pieces, then scatter with a pinch of salt, white pepper, and the Shaoxing wine. Set aside to marinate for 10 minutes.
2

Rinse and roughly chop the pickled mustard greens; slice the scallions on a bias. Prepare the garlic, ginger, and chilies before starting so everything is ready.
3

In a large pot over medium-high heat, add 1 tbsp oil. Sauté ginger and garlic until aromatic, about 30 seconds, keeping heat moderate to avoid browning.
4

Add Sichuan peppercorns and dried chilies, stir for 15–30 seconds, then immediately add pickled mustard greens and bean sprouts. Sauté 2–3 minutes to release aroma.
5

Pour in chicken broth and soy sauce, bring to a boil, then lower to a gentle simmer to meld flavors for 8 minutes. Skim off any foam for a clear broth.
6

Add the fish fillets piece by piece to the broth, ensuring the heat is on a gentle simmer (not a rolling boil) to keep the fish tender. Poach 2–3 minutes until just opaque.
7

Taste and adjust seasoning with salt and extra white pepper if desired. Ladle soup into bowls, scatter with scallions, and serve immediately for peak tenderness.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The signature ingredient in this soup is pickled mustard greens (Sichuan suancai). Their tangy, vibrant flavor drives the soup's sour backbone, pairing perfectly with mild white fish fillets and creating the soup’s distinct Sichuan character. Without them, the signature depth is lost.

Q. What cooking technique keeps the fish fillets delicate and tender?

The fish fillets are gently poached at a very low simmer—never a rapid boil—right at the end of cooking. This careful heat control means the fish cooks evenly and stays delicate, preserving the silky texture classic to Sichuan soups.

Q. How do you prevent the fish from overcooking or breaking apart?

Add the fish fillets one piece at a time into gently simmering broth, and poach for only 2–3 minutes, just until they turn opaque. Avoid stirring vigorously, as overhandling breaks up the tender fish; gentle poaching preserves perfect slices.

Q. What is the nutrition breakdown per serving?

Each 350g serving provides approximately 215 kcal, with 30g protein (56% of calories), 10g carbohydrates (19%), and 5g fat (25%). It’s a high-protein, lower-calorie option suitable for balanced and mindful eaters.

Best Easy Sichuan Sour Cabbage Fish Soup Recipe

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