This is one of my favourite fish and I cooked it often when I was in Glasgow. Lots of fish sold in supermarket were filleted so it was more convenient.
To me, this dish is the soup version of a Teochew steam fish with some Szechuan spices in it.
Piglet suggested to use Patin fish which is a type of catfish. Honestly I have not filleted a fish before so it took me an hour. So I underestimated the time it took to prep the fish and we had dinner later than usual.
I omitted dried shitake mushroom and spring onion as I did not have any.
Sze Chuan Salted Mustard Green Fish Soup (Suan Cai Yu)
1 tbs light soy sauce
1 tsp sesame oil
1 tbs Sze Chuan peppercorn
5 dried red chilli
1 tsp chopped garlic
1 tbs chopped shallots
3 thin slices of ginger
3 tbs Shao Xing cooking wine
2 tbs cooking oil
Homemade salted vegetable brine (Optional)
Star anise (optional)
1. Debone fish and cut it into slices.
2. Marinate fish with light soy sauce and sesame oil for at least 30 minutes.
3. Boil fish bones with 1 cup of water and set aside
4. Fry sze chuan peppercorn and dried red chilli with oil and set aside.
5. Brown ginger, chopped garlic and shallots.
6. Pour in salted vegetables, cooking wine, Szechuan peppercorn, dried red chilli, salted vegetable brine and boil it for 15 minutes.
7. Add in marinated fish and cook it for 5 minutes.