Name: Poached Seabass in Spicy Pickled Vegetable Broth
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.3 lbs Seabass Fillets; 1.5 cups Pickled Mustard Greens (Suan Cai); 4 cups Fish Stock; 1 inch piece Ginger; 4 cloves Garlic Cloves; 6 pieces Dried Red Chilies; 1 tsp Sichuan Peppercorns; 3 tbsp Vegetable Oil; 2 stalks Scallions; 0.5 cup Fresh Cilantro; 1 tbsp Shaoxing Wine

Seafood

Poached Seabass in Spicy Pickled Vegetable Broth

Experience a harmonious blend of delicate, buttery seabass and a vibrant, punchy broth made from fermented mustard greens and Sichuan aromatics. This dish offers a sophisticated balance of sour, salty, and spicy notes that will transform your seafood dinner routine.

Prep

20m

Cook

25m

Serves

Calories

320kcal

Qty	Ingredient
1.3 lbs 600 g	Seabass Fillets
1.5 cups 250 g	Pickled Mustard Greens (Suan Cai)
4 cups 1 l	Fish Stock
1 inch piece 2.5 cm	Ginger
4 cloves 4 cloves	Garlic Cloves
6 pieces 6 pieces	Dried Red Chilies
1 tsp 5 g	Sichuan Peppercorns
3 tbsp 45 ml	Vegetable Oil
2 stalks 2 stalks	Scallions
0.5 cup 15 g	Fresh Cilantro
1 tbsp 15 ml	Shaoxing Wine

2 Method

Step 1. Slice the seabass fillets into 1/4-inch thick diagonal pieces. Marinate with the Shaoxing wine and a pinch of white pepper for 10 minutes.

Step 2. Rinse the pickled mustard greens in cold water to remove excess salt, then chop into bite-sized pieces. Thinly slice the ginger and garlic.

Step 3. Heat 1 tablespoon of oil in a large wok or deep pan over medium heat. Sauté the ginger, garlic, and chopped pickled greens for about 3-5 minutes until they release their fragrance.

Step 4. Pour in the fish stock and bring to a boil. Once boiling, reduce the heat to a simmer and let it cook for 10-12 minutes to develop the broth base.

Step 5. Carefully slide the fish slices into the simmering broth. Poach for 2-3 minutes or just until the fish turns opaque and flaky. Do not overcook.

Step 6. Transfer the fish and the broth into a large serving bowl.

Step 7. In a small saucepan, heat the remaining 2 tablespoons of oil with the dried chilies and Sichuan peppercorns until the oil starts to smoke slightly and the spices are aromatic.

Step 8. Immediately pour the hot oil over the fish in the bowl. Garnish with chopped scallions and fresh cilantro. Serve immediately.

·
Always rinse the pickled vegetables thoroughly, as the brine used in packaging can be extremely salty.
·
For an extra velvety texture, toss the fish slices in a tiny bit of cornstarch before poaching.
·
If you cannot find seabass, barramundi or cod make excellent substitutes for this recipe.
·
The 'sizzling oil' finish is essential—it toasts the aromatics and unlocks the spice of the dried chilies.

? FAQ

Can I make this dish less spicy?

Yes, simply reduce the number of dried chilies and omit the Sichuan peppercorns for a milder flavor profile.

Where can I buy pickled mustard greens?

They are typically found in the refrigerated or vacuum-sealed section of Asian grocery stores, often labeled as 'Suan Cai' or 'Salted Vegetable'.

Can I use chicken broth instead of fish stock?

Absolutely. A light chicken broth works very well and provides a neutral, savory base for the pickled flavors.

Is this recipe gluten-free?

To make it gluten-free, ensure your Shaoxing wine is pure or replace it with dry sherry, and check that the pickled vegetables have no wheat-based additives.