Sichuan Cuisine
Sichuan Cod with Pickled Mustard Greens
Tender cod slices are poached in a savory broth flavored with pickled mustard greens, pickled chilies, and aromatics, then finished with sizzling hot chili oil. This comforting Sichuan-style dish delivers a balance of tangy, savory, and mildly numbing flavors that pair perfectly with steamed rice.
- Total
- 20 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Sichuan Cuisine
- Method
- Stir-fry
- Total Time
- 20 minutes
- Difficulty
- Average
- Main Ingredient
- Cod
Introduction
Tender cod slices are poached in a savory broth flavored with pickled mustard greens, pickled chilies, and aromatics, then finished with sizzling hot chili oil. This comforting Sichuan-style dish delivers a balance of tangy, savory, and mildly numbing flavors that pair perfectly with steamed rice.
This Sichuan Cod with Pickled Mustard Greens recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.
Why You'll Love This Recipe
- Ready in about 20 minutes, so it can fit into a busy cooking day.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Gives the dish a clear savory and salty flavor profile without making the method feel complicated.
- Useful as a reference recipe because the steps explain both what to do and what to watch for.
Ingredients
- 1 piece Cod
- A handful Pickled Mustard Greens
- 1 bowl Canola Oil
- As needed Pickled Ginger
- As needed Pickled Chilies
- 3 stalks Scallions
- 1 teaspoon Ground White Pepper
- A small handful Sichuan Peppercorns
- A small handful Dried Red Chilies
- As needed Garlic
- Half a small bowl Cornstarch Slurry
- 2 tablespoons Baijiu
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.
Cod
This ingredient helps define the flavor, texture, or structure of the dish.
A handful Pickled Mustard Greens
This ingredient helps define the flavor, texture, or structure of the dish.
bowl Canola Oil
This ingredient helps define the flavor, texture, or structure of the dish.
Pickled Ginger
Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.
Pickled Chilies
Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.
stalks Scallions
Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.
Step-by-Step Instructions
Step 1
Slice the cod into bite-sized pieces and place them in a bowl. Add baijiu, ground white pepper, a pinch of salt, and a little starch. Toss well and marinate for about 10 minutes.
Step 2
Finely chop the pickled mustard greens, pickled ginger, pickled chilies, garlic, and scallions. Prepare all remaining ingredients.
Step 3
Heat a little oil in a wok and add the prepared pickled vegetables and aromatics. Stir-fry until fragrant.
Step 4
Continue cooking until the seasonings release their aroma and the pickled vegetables soften slightly.
Step 5
Pour in enough water to make a broth. Bring to a boil and simmer for about 5 minutes to develop flavor.
Step 6
Carefully slide the marinated cod pieces into the simmering broth one at a time.
Step 7
Cook over medium heat until the fish turns opaque and flakes easily. Gently stir with chopsticks to prevent sticking. Transfer the fish and broth to a serving bowl and top with chopped scallions.
Step 8
Heat the canola oil in a small pan. Add the dried chilies and Sichuan peppercorns, frying until fragrant and lightly browned.
Step 9
Immediately pour the hot chili oil over the fish to create a sizzling finish and release the aromas.
Step 10
Serve while hot. The cod should be tender and delicate.
Step 11
The pickled mustard greens provide a crisp, tangy contrast to the rich broth.
Step 12
Enjoy the fragrant combination of Sichuan peppercorns and dried chilies in every bite.
Step 13
Serve immediately with steamed rice for a satisfying Sichuan-style meal.
Cooking Tips
- Gently stir the fish while cooking to keep the slices intact. Pour the hot chili oil over the fish just before serving for maximum aroma and flavor. Canola oil adds a traditional fragrance that complements the pickled vegetables and spices.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Use it as a small side dish with congee, noodles, dumplings, or a rich braised main.
- A small portion can brighten heavier dishes because the sour, salty flavor cuts through richness.
Recipe Card
Tender cod slices are poached in a savory broth flavored with pickled mustard greens, pickled chilies, and aromatics, then finished with sizzling hot chili oil. This comforting Sichuan-style dish delivers a balance of tangy, savory, and mildly numbing flavors that pair perfectly with steamed rice.
Ingredients
- 1 piece Cod
- A handful Pickled Mustard Greens
- 1 bowl Canola Oil
- As needed Pickled Ginger
- As needed Pickled Chilies
- 3 stalks Scallions
- 1 teaspoon Ground White Pepper
- A small handful Sichuan Peppercorns
- A small handful Dried Red Chilies
- As needed Garlic
- Half a small bowl Cornstarch Slurry
- 2 tablespoons Baijiu
Method
- Slice the cod into bite-sized pieces and place them in a bowl. Add baijiu, ground white pepper, a pinch of salt, and a little starch. Toss well and marinate for about 10 minutes.
- Finely chop the pickled mustard greens, pickled ginger, pickled chilies, garlic, and scallions. Prepare all remaining ingredients.
- Heat a little oil in a wok and add the prepared pickled vegetables and aromatics. Stir-fry until fragrant.
- Continue cooking until the seasonings release their aroma and the pickled vegetables soften slightly.
- Pour in enough water to make a broth. Bring to a boil and simmer for about 5 minutes to develop flavor.
- Carefully slide the marinated cod pieces into the simmering broth one at a time.
- Cook over medium heat until the fish turns opaque and flakes easily. Gently stir with chopsticks to prevent sticking. Transfer the fish and broth to a serving bowl and top with chopped scallions.
- Heat the canola oil in a small pan. Add the dried chilies and Sichuan peppercorns, frying until fragrant and lightly browned.
- Immediately pour the hot chili oil over the fish to create a sizzling finish and release the aromas.
- Serve while hot. The cod should be tender and delicate.
- The pickled mustard greens provide a crisp, tangy contrast to the rich broth.
- Enjoy the fragrant combination of Sichuan peppercorns and dried chilies in every bite.
- Serve immediately with steamed rice for a satisfying Sichuan-style meal.
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