Sour Mustard Fish
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Sour Mustard Fish

timer 15 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Sour Mustard Fish

About This Recipe

This Spicy Sichuan-Style Grass Carp is a bold and flavorful dish that combines tender fish slices with a fiery, aromatic broth. The grass carp is expertly sliced and marinated with egg whites and cornstarch for a silky texture, then cooked in a vibrant sauce infused with wild mountain peppers, yellow lantern peppers, and Sichuan peppercorns for a numbing heat. Tangy pickled vegetables add depth, while dried chili peppers and scallions bring a smoky, fragrant finish. Quick cooking preserves the fish’s delicate texture, making each bite succulent and bursting with spicy, sour, and umami flavors. Perfect for those who love authentic Sichuan cuisine, this dish delivers an irresistible balance of heat and freshness. Serve it steaming hot for a truly unforgettable meal!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • grass carp 500g
  • fish bones 150g
The aromatics
  • pickled vegetables 200g
  • egg whites 2 pieces
  • cornstarch 2 tbsp
The sauce & seasonings
  • wild mountain peppers 1 tbsp
  • yellow lantern peppers 1 tbsp
  • scallions 2 stalks
  • dried chili peppers 5 pieces
  • Sichuan peppercorns 1 tsp

menu_book Directions

1
Step 1
Step 1
Cut the grass carp into slices from the bone, and chop the bone into pieces. Slice the fish meat into thin pieces and cut the pickled vegetables into segments.
2
Step 2
Rinse the fish slices and drain the water, then add a small amount of salt, chicken powder, and water. Next, add egg whites and cornstarch.
3
Step 3
Heat the wok with oil, add wild mountain peppers, yellow lantern peppers, and scallions. Add water, monosodium glutamate, chicken powder, pepper powder, and white vinegar. Put in the fish bones and pickled vegetables that have been drained, and scoop them out after a while to put in a bowl.
4
Step 4
Put the marinated fish slices into the pot one by one, and after a few dozen seconds, transfer them to the bowl with the sauce. Fry the dried chili peppers and Sichuan peppercorns in oil and add them to the bowl.

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