Sichuan Fish Soup with Pickled Vegetable – Rainy weather calls for soup. Made a soupier and milder version of ‘酸菜鱼’ (suan cai yu) which is like a funky cousin to the more popular Sichuan Boiled Fish. It uses Chinese Pickled Mustard as the main flavouring ingredient alongside fish stock and your typical chinese aromatics. Used a whole sea bass for this, reserving the head and bones for a quick homemade stock which I combined with reduced chicken stock for double flavour. Reduced the amount of chili oil used as finishing compared to usual since I’m not a spice-taker. Love the flavour combination of fish and pickled vegetables which has its own umami-like flavour!
