Yuwala - Sichuan Style Fish Fillet with Pickled Cabbage
Suan Cai Yu (酸菜魚) can be translated as “hot and sour fish with pickled mustard greens”, is a popular Sichuan dish.
Suan Cai Yu features a hot and sour broth with super tender fish slices. The fish is thinly sliced and poached in a rich broth and Sichuan pickles.
Simple, convenient but delicious
Place garlic, ginger, pickled cabbage into a pot, add some oil and fry for 1-2 minutes. Put sour sauces and 650ml hot water into the pot.
Put the fish fillet into the boiling soup, cook 2-3 minutes until the fillet is cooked.
*Origin: Hong Kong
*Image for reference only.