Sichuan Pickled Fish Soup

Step 1

Place the fish fillet on a cutting board and slice it straight across into 1/4-inch-thick pieces, like cutting bread — this helps the fish cook evenly and quickly.

Step 2

Peel the ginger by scraping with the edge of a spoon, then slice it into thin matchsticks — about the width of a pencil lead — by laying the peeled piece flat and slicing lengthwise.

Step 3

Smash the garlic cloves with the flat side of a knife or a garlic press — this releases their flavor and makes them easier to find in the finished soup.

Step 4

Slice each scallion lengthwise from the root end to the tip into two halves, then cut crosswise into 1-inch pieces — separate the white and light green parts from the dark green tops.

Step 5

Pour the neutral oil into a medium pot and place it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Add the dried red chilies and Sichuan peppercorns to the hot oil, then stir constantly for 30 seconds until they smell deeply fragrant and the oil turns reddish — this blooms their flavors.

Step 7

Add the smashed garlic and ginger matchsticks to the pot, then stir constantly for another 20 seconds until they become fragrant — do not let them brown.

Step 8

Pour in the broth, increase the heat to high, and bring to a rolling boil — you will see large bubbles breaking rapidly on the surface, about 4 minutes.

Step 9

Add the pickled mustard greens and the white and light green scallion pieces to the boiling broth, then stir once to combine.

Step 10

Return the broth to a boil, then reduce the heat to medium and add the fish slices, stirring gently as they fall into the broth so they separate and do not clump together.

Step 11

Simmer for 3 minutes until the fish slices turn opaque white throughout — the flesh should flake easily when prodded with a fork and should no longer look translucent or raw.

Step 12

Remove the pot from the heat and stir in 2 tablespoons of soy sauce and 1 tablespoon of rice vinegar — taste the soup and add salt and white pepper until it balances salty, sour, and spicy flavors.

Step 13

Ladle the soup into two bowls, dividing the fish, pickled mustard greens, and broth evenly between them — arrange the dark green scallion tops on top of each bowl.