Fish stew with pickled mustard greens (Suancai yu) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 221) by Fuchsia Dunlop

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Notes about this recipe

  • Eat Your Books

    Can substitute sea bass for grass carp. See recipe for variation.

  • MarciK on March 08, 2026

    This is one of my partner’s favorite dishes, so I made it for his birthday. It was easy to make and really delicious. I used branzino because the fish listed wasn’t available, but next time I’ll try catfish or red snapper. There were a lot of little bones to sort through. He didn’t mind. I’m not used to that.

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