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Szechuan Fish Stew with Pickled Mustard Greens (Suan Cai Yu)

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Szechuan Fish Stew with Pickled Mustard Greens (Suan Cai Yu)

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Ingredients

Adjust Servings:
1 pound Fresh Cod Filets Sliced into 2-inch pieces
1 tablespoon Ground White Pepper
1 tablespoon Vegetable Oil
5 cloves Garlic Thinly sliced
1 tablespoon Szechuan Peppercorns
3 Chili Pepper Thinly sliced
2 stalks Scallions Thinly sliced
1 cup Pickled Mustard Greens (Cai Chua)
6 cups Water
5 Shiitake Mushrooms Thinly sliced
1 cup Dried Flat Rice Noodles Cooked according to package instructions

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Features:
    Cuisine:

    Fish fillets in a spicy Szechuan soup that's both refreshing yet tangy from the pickled mustard greens

    • 25 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Steps

    1
    Done

    Wash fish fillets then pat dry. Sprinkle ground white pepper all over fish fillets and set aside.

    2
    Done

    Heat vegetable oil in a large dutch oven over medium high heat. Add garlic, Szechuan peppercorns, chili peppers and half of scallions to pot, then stir fry for 1 minute until fragrant. Add pickled mustard greens and continue cooking for another minute.

    3
    Done

    Pour water into pot, then add fish fillets and shiitake mushrooms. Simmer stew on medium low heat for 20 minutes.

    4
    Done

    Meanwhile, cook noodles according to package instructions. When stew is ready, transfer the noodles and stew with fish, mushrooms and pickled vegetables to serving bowls. Enjoy hot!

    Rebecca Chan

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