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Fish, East Asian

Sichuan Pickled Cabbage Fish

Sichuan pickled cabbage fish is a Chinese dish for 4 people, ready in 40 minutes, medium difficulty, around €4.60 per person. Cod slices simmer in a spicy broth made with pickled cabbage, ginger, and Sichuan pepper. The trick is marinating the fish in egg white and cornstarch so it stays silky in the hot broth.

A broth that bites and wakes you right up, that's Sichuan pickled cabbage fish, with a bowl of rice to cool things down.

Sichuan Pickled Cabbage Fish
Total time
40 min
Difficulty
Medium
Cost per person
€4.60
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This dish comes from Sichuan cuisine, where fish simmers in a broth that bites and wakes you right up, carried by tangy pickled cabbage and Sichuan pepper, which leaves that light tingling sensation on your tongue. The cod, marinated then gently slid into the simmering broth, stays tender and delicate despite the quick cooking. It's a dish that surprises with its balance between the tang of the cabbage, the heat of the chiles, and the softness of the fish.

This is a recipe for an evening when you want to try something different, or for a dinner with friends curious about new flavors. Mon Chou suggests serving a big bowl of rice alongside, it tames the heat and rounds out the meal. Plan a little extra time for the marinade, but once your ingredients are ready, the rest comes together fast.

The ingredients

4 people

Fish counter

  • Cod fillets 600 g

Fruits and vegetables

  • Raw sauerkraut 300 g
  • Fresh ginger 30 g
  • Garlic 4 cloves

Dairy

  • Egg white 1

Pantry

  • Cornstarchoften in the pantry 2 tbsp
  • Dried red chilesoften in the pantry 4
  • Sichuan pepperoften in the pantry 1 tsp
  • Rice vinegaroften in the pantry 2 tbsp
  • Chicken brothoften in the pantry 1 l
  • Neutral oiloften in the pantry 3 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Allergens Fish, Eggs, Soy, Gluten

The step by step recipe

  1. Cut the cod into thin 1 cm slices, mix them with the egg white, cornstarch, and a pinch of salt.

    Chill the fish for 15 minutes, the marinade sets and protects the flesh.

  2. Rinse the sauerkraut in cold water, squeeze it dry, and chop it roughly.

    Real suan cai is found at Asian grocery stores, but rinsed sauerkraut with a splash of rice vinegar works very well too.

  3. Cook the rice in salted water, then drain it. 11 min

    Keep it covered off the heat, it'll stay warm until serving.

  4. Sauté the ginger, garlic, chiles, and Sichuan pepper in the oil for one minute, add the sauerkraut and stir fry for three minutes. 4 min

    Crush the Sichuan pepper at the last moment, that's when its citrusy aroma bursts out.

  5. Pour in the broth and vinegar, bring to a simmer, then slide in the fish slices one by one. 4 min

    Don't stir, gently nudge the slices with the back of a spoon, they'd break apart otherwise.

  6. Serve everything very hot in large bowls, with the rice on the side.

    Add a drizzle of chile oil at the table for anyone who likes an extra kick.

Our tips to get it right

  • Cut the cod while it's very cold, almost straight from the freezer, the slices will be cleaner and easier to handle.
  • Don't let the broth boil hard once the fish is in, a gentle simmer is enough to cook it without breaking it apart.
  • Taste the broth before adding the fish, that's the moment to adjust the tang with a little more rice vinegar if needed.

The variations

  • Swap the cod for hake or monkfish, firm fish that hold up well during cooking.
  • For a fish free version, use firm tofu cut into slices, it soaks up the spicy broth nicely.
  • For kids or sensitive palates, skip the dried chiles and cut the Sichuan pepper in half.

What to serve it with

  • Steamed white rice
  • Light green tea
  • Quickly sautéed greens

Storage

Keep the fish and broth separately in the fridge, in a sealed container, for up to 2 days. Freezing isn't recommended, the fish would lose its silky texture. Reheat the broth gently without boiling it, then add the fish just long enough to warm through.

Questions about this dish

Can you replace raw sauerkraut with Chinese pickled cabbage?

Yes, if you can find suan cai at an Asian grocery store, that's the traditional ingredient. Raw sauerkraut rinsed in cold water with a splash of rice vinegar gives a very close result.

Why marinate the fish with egg white and cornstarch?

This marinade forms a thin protective coating around the cod slices. It keeps the flesh tender and silky even after simmering in the hot broth.

Can you prepare the broth ahead of time?

Yes, you can make the ginger, garlic, chile, and cabbage base a few hours ahead. Reheat the broth and add the marinated fish only right before serving.

Is this dish really very spicy?

Sichuan pepper mainly brings a tingling sensation rather than heat, while the dried chiles provide the real spice. You can reduce both if you prefer a milder dish.

How long does it take to make a Sichuan pickled cabbage fish?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Sichuan pickled cabbage fish?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Sichuan pickled cabbage fish cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, soy, gluten. Always check the labels of the products you buy.

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