Comments on: Suan Cai Yu (Sichuan Fish with Sour Vegetable, 酸菜鱼)

By: Wei Guo

Wei Guo — Thu, 07 May 2026 05:55:33 +0000

In reply to Angela. Thank you so much for sharing this, Angela! And adding tofu sounds like a great adjustment.

By: Angela

Angela — Thu, 07 May 2026 00:27:46 +0000

This was excellent! Easy and so delicious. Directions were clear and easy to follow.

I often order Suan cai yu as takeout, and have wanted to make it at home for some time. It’s one of my all-time favorite dishes. This recipe was perfect. I’m so glad you shared it!

Added some firm tofu since I only had about half of the required amount of fish available.

Love that there will be extra broth to make a bonus soup tomorrow.

By: Wei Guo

Wei Guo — Sun, 03 May 2026 15:55:15 +0000

In reply to Tina. That sounds very enjoyable. Pickles are full of flavor and can be quite addictive.

By: Tina

Tina — Wed, 15 Apr 2026 23:49:13 +0000

Whenever I go to the Chinese shop to buy some ingredients, I always buy a lot of pickles. To the point where a Chinese guy told me that I shouldn’t consume so many. 😉 And I never rinse them off. I love them the way they are, and I eat them also as a snack. It goes very well with a cold beer.

By: Wei Guo

Wei Guo — Tue, 07 Jan 2025 07:02:57 +0000

In reply to Helen Cameron. Happy New Year, Helen! Thank you for sharing that—it’s so special to connect through food and culture. I can’t wait to share more recipes with you this year!

By: Helen Cameron

Helen Cameron — Sat, 04 Jan 2025 17:16:58 +0000

Happy New Year Wei!

I look forward to more yummy recipes from my adopted country. My mother was born and raised in China.

Helen

By: Wei Guo

Wei Guo — Fri, 13 Sep 2024 09:35:02 +0000

In reply to Greta. Thanks for the feedback, Greta! Making a second dish with the leftover broth is what I usually do. So happy to know you enjoyed the dish.

By: Greta

Greta — Tue, 10 Sep 2024 21:57:34 +0000

Wow! Officially my favorite fish recipe I’ve ever tried! Pickled mustard greens give it a wonderful balance of flavor that sometimes I crave from vinegar, and thankfully very easy to find in most Asian markets in my area. Followed almost exactly, but I did add a little extra pickled peppers because I like a little extra spicy and tangy, and it came out absolutely perfect. The best part is if you have extra broth, you can cook more fish the next day and have even better flavor because the broth is more mature the second day. Another thing I added was sliced nappa cabbage for fun and health, just put it in right before the fish. Fairly easy weekday meal with phenomenal flavor.

By: Wei Guo

Wei Guo — Mon, 24 Jun 2024 15:08:21 +0000

In reply to Uday. So happy to know my recipe worked well with sauerkraut!

By: Uday

Uday — Tue, 18 Jun 2024 23:14:26 +0000

Made this recipe today used sauerkraut instead of the mustard greens. In absence of knowing what the authentic taste should be, I thought it came out well.. lightly sour and spicy. Love all the dishes Ms. Wei posts.