Suan Cai Yu (Sichuan Fish with Pickled Mustard Greens)

Ingredients

• • 1 lb (450 g) catfish filets ((*Footnote 1))
• • 1 egg white
• • 1/2 teaspoon sea salt
• • 1 tablespoon cornflour
• • 1/4 teaspoon white pepper
• • 1/3 cup dried chilli pepper
• • 4 spring onions (white part sliced into 1/2” (1 cm) pieces, green part thinly sliced for topping)
• • 6 cloves garlic (minced)
• • 1 thumb ginger (minced)
• • 1 pack (10.5oz / 300 g) Sichuan pickled mustard greens (rinsed with running tap water, drained and sliced into bite-sized pieces)
• • 1/2 cup Chinese pickled peppers (sliced (or keep them whole for a less spicy dish))
• • 2 tablespoons Shaoxing wine
• • 4 cups chicken broth
• • 1 teaspoon sugar
• • 1/4 teaspoon salt ((or to taste))
• • 1/4 teaspoon white pepper
• • 5 to 10 fresh chilli peppers (sliced (for garnish, very optional, use this only if you like the dish to be very spicy))
• • 1/4 teaspoon ground Sichuan peppercorns
• • 2 to 3 tablespoons peanut oil
• • 1 teaspoon green Sichuan peppercorn oil ((Optional))

Preparation Steps