Sichuan sour and spicy poached fish with pickled mustard greens from Australian Gourmet Traveller Magazine, August 2019 (page 127) by Victor Liong

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Foodycat on October 16, 2021

    Quite a lot of prep (and uses every pan in the kitchen) but then it all comes together very quickly. Absolutely delicious - really vibrant. We had it with steamed rice.

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