Suan Cai Yu (酸菜魚) - Sichuan Fish with Pickled Mustard Greens

Suan Cai Yu (酸菜魚), or Suan Cai Fish, is a comforting Chinese fish soup made with tender white fish and tangy pickled mustard greens. The 酸菜 gives the broth its signature salty, sour flavor, while garlic, ginger, and a little vinegar make everything even more flavorful.

Jump to:

• What is Suan Cai Fish (酸菜魚)?
• Why You'll Love This
• Ingredients
• How to Make Suan Cai Fish
• Tips, Variations & Flavor Upgrades
• Storage
• Reheating
• FAQ
• Suan Cai Fish (酸菜魚)
• TikTok Video
• More Delicious Fish Recipes!
• Pin for later!

I originally made this because I had leftover 酸菜 in the fridge after making Taiwanese beef noodle soup and didn't want it to go to waste. It turned out to be one of those dishes that tastes much more complicated than it actually is!

I've made this recipe with different types of white fish, including flounder and cod, and both work really well. Flounder is thinner and more delicate, while cod gives you thicker, meatier pieces of fish.

What is Suan Cai Fish (酸菜魚)?

Suan Cai Fish (酸菜魚) is a Chinese Sichuan dish made with:

• Tender slices of white fish
• Pickled mustard greens (酸菜)
• A light but flavorful broth

It's known for that signature tangy, savory flavor from the fermented greens, balanced with the delicate texture of the fish.

Why You'll Love This

• Ready in about 25 minutes
• Easy to customize
• Naturally packed with flavor from the pickled mustard greens
• Cozy without feeling too heavy
• Great with rice or glass noodles
• Delicious with several different types of white fish

Ingredients

White Fish

You'll need about 1 pound of mild white fish.

Good options include:

• Cod
• Flounder
• Tilapia
• Basa

I've made this with both flounder and cod. Flounder is much thinner and cooks very quickly, while cod is thicker and gives you chunkier, meatier pieces.

Photo note: The step-by-step photos in this post show the recipe made with flounder, while the finished photos show a newer batch I made with cod. Both work!

Here's another time I made Suan Cai Fish with flounder! You can see how the pieces are thinner and more delicate compared to the cod pictured throughout this post.

No matter which fish you use, try to cut the pieces into a relatively even thickness so they cook at about the same rate.

Pickled Mustard Greens (Suan Cai 酸菜)

Pickled Mustard Greens (Suan Cai) is what gives this soup its distinctive tangy, savory flavor.

Different brands can vary quite a bit in saltiness and sourness. I usually taste a small piece first. If yours is especially salty or strong, give it a quick rinse and squeeze out the excess water before chopping.

Garlic and Ginger

Fresh garlic and ginger add another layer of flavor to the broth.

Don't skip stir-frying them with the Pickled Mustard Greens (Suan Cai) first - it makes a noticeable difference compared with simply adding everything directly to the broth.

Chicken Stock

I usually use chicken stock because it gives the soup more flavor than plain water.

You can also use water with bouillon if that's what you have.

Vinegar

I like adding a little rice vinegar or Chinese black vinegar toward the end.

The Pickled Mustard Greens (Suan Cai) is already sour, so start with a small amount, taste the broth, and add more if you want it tangier.

Optional Add-Ins

You can also add:

• Dried chili peppers
• Chili oil
• Sichuan peppercorn
• Napa cabbage
• Mushrooms
• Bean sprouts
• Glass noodles (粉絲)

I especially like glass noodles because they soak up the broth really well.

How to Make Suan Cai Fish

1. Prep the fish

Cut the fish into bite-size pieces or slices.

Toss with cornstarch, a pinch of salt, white pepper, and a small splash of water.

The cornstarch helps protect the delicate fish while it cooks and gives it a softer, silkier texture.

Set aside while you prepare the soup.

2. Stir fry the 酸菜

Heat 1-2 tablespoons of oil in a pot over medium heat.

Add the garlic and ginger and cook briefly until fragrant.

Add the chopped pickled mustard greens and stir-fry for about 3-5 minutes.

This is one of the most important steps! Cooking the pickled mustard greens in oil first brings out much more flavor.

If you're using dried chili peppers, you can add them during this step as well.

3. Build the broth

Pour in the chicken stock and bring everything to a gentle simmer.

Let it simmer for a few minutes so the flavor from the pickled mustard greens (suan cai) infuses the broth.

If you're adding napa cabbage or mushrooms, add them now and cook until almost tender.

4. Cook the fish

Reduce the soup to a gentle simmer and carefully slide in the fish.

Try not to stir aggressively once the fish goes in because the pieces can break apart.

Thin fish such as flounder may only need about 2-3 minutes.

Thicker pieces of cod may take closer to 3-5 minutes, depending on their size.

Cook just until the fish turns opaque and flakes easily.

5. Finish and serve

Taste the broth before adding anything else.

Add salt and white pepper as needed.

For more tanginess, stir in 1-2 tablespoons of rice vinegar or Chinese black vinegar, to taste.

If you like it spicy, drizzle chili oil over the soup right before serving.

Serve hot with steamed rice or add glass noodles directly to the soup.

Tips, Variations & Flavor Upgrades

• Rinse the pickled mustard greens lightly if it's very salty or sour
• Don't overcook the fish - it cooks quickly and can become tough
• For deeper flavor, make sure to stir fry the pickled mustard greens well before adding broth

To make it more restaurant-style:

• Stir in a splash of black vinegar or rice vinegar to brighten and balance the broth (this makes a big difference!)
• Add glass noodles (粉絲) to soak up all the flavorful broth
• Optional: add a pinch of Sichuan peppercorn (花椒) for a subtle numbing, citrusy aroma

This upgraded version is something I tried with leftovers, and it turned out so much closer to what you'd get at a restaurant - definitely worth trying!

Storage

• Store leftover Suan Cai Fish (酸菜魚) in an airtight container in the refrigerator for up to 2-3 days.
• Keep the fish and broth together so the flavors continue to develop.

💡 Tip: The broth will actually taste even more flavorful the next day!

Reheating

• Reheat gently on the stovetop over medium-low heat until warmed through.
• Try not to boil, as the fish can become tough and break apart.

If needed, add a splash of water or broth to loosen it up.

💡 Optional: Add a little chili oil or white pepper when reheating to refresh the flavor.

FAQ

Can I use a different type of fish?

Yes! Flounder, tilapia, cod, or basa all work well. Just use a mild white fish and slice it thin so it cooks quickly.

Do I need to rinse the suan cai / pickled mustard greens / 酸菜?

It depends. If it's very salty or sour, give it a quick rinse and squeeze dry. Otherwise, you can use it as-is for a stronger flavor.

Can I make this spicy?

Definitely! Add dried chilies while cooking or drizzle chili oil on top before serving.

Can I add vegetables?

Yes - napa cabbage, mushrooms, or bean sprouts are great additions. Just don't overload it so the dish still keeps its balance.

Can I add noodles?

Yes! While Suan Cai Fish (酸菜魚) is usually served as a soup (often with rice on the side), you can definitely add noodles to make it more filling. Glass noodles (粉絲) are the most traditional option - they soak up the tangy broth really well and pair perfectly with the tender fish.

Why is my soup not as flavorful as restaurant versions?

Restaurants often use more oil, stronger broth, and a hot oil finish for extra aroma. Try cooking the pickled mustard greens longer, using chicken stock, and adding chili oil or a splash of Shaoxing wine for more depth.

Can I make this ahead of time?

You can make the broth and pickled mustard greens ahead, but it's best to cook the fish fresh right before serving for the best texture.

Why do the step photos show different fish than the finished photos?

I've made this recipe several times with different white fish.

The step-by-step photos show flounder, while the newer finished photos show cod. The method is the same, but cod is naturally thicker and may take an extra minute or two to cook.

TikTok Video

@ohsnapletseat

Suan Cai Yu (酸菜魚) 🐟🥬 One of my favorite Sichuan dishes - tangy, comforting, and packed with flavor from pickled mustard greens and tender fish. It was actually way easier to make than I expected! Full recipe at the link in bio 👀 #AsianRecipes #ChineseFood #sichuanfood #fishrecipe #authenticchinesecuisine

♬ 舌尖上的中国（片头音乐） - 阿鲲作曲

More Delicious Fish Recipes!

If you enjoyed this Suan Cai Fish (酸菜魚), here are some more easy and flavorful fish recipes to try:

• Red Braised Whole Fish (紅燒魚 / Hong Shao Yu)
  A classic Chinese dish featuring whole fish simmered in a rich, savory soy-based sauce.
• Sizzling Chili Bean Fish (豆瓣魚 / Douban Yu)
  Tender fish topped with garlic, green onions, and spicy chili bean paste, finished with hot oil for bold flavor.
• Taiwanese Ginger Fish Soup (薑絲魚湯)
  A light, comforting soup made with white fish, fresh ginger, and scallions - simple, healthy, and easy to make.
• Pan Seared Fish with Ginger, Scallions, and Soy
  A quick and delicious way to cook fish with classic Chinese flavors - perfect for an easy weeknight meal.

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