Yunnan Suanla Yu
Yunnan sour and spicy fish features fish simmered in a tangy, fiery broth made with local Yunnan pickled vegetables and fresh chilies.
食材清单
- Grass carp 1 (about 750g, cut slices)
- Tomato 2 (diced)
- Pickled mustard greens 100g (cut sections)
- Ginger 15g (sliced)
- Garlic 4 cloves
- Dried chili 5
- Pickled chili 50g
- Light soy sauce 1 tbsp
- Salt 1 tsp
- Cooking oil 2 tbsp
- Coriander for garnish
制作步骤
- 1. Cut fish into slices. Marinate with soy sauce and ginger.
- 2. Heat oil, stir-fry pickled chili and dried chili.
- 3. Add ginger, garlic and pickled mustard greens.
- 4. Add tomato. Cook until soft.
- 5. Add water. Bring to boil.
- 6. Add fish slices gently. Cook 5 minutes.
- 7. Season with salt.
- 8. Garnish with coriander. Serve with steamed rice.
文化小知识
Sour and spicy fish is a popular dish across Yunnan, especially in the Dai and Yi ethnic minority areas. Yunnan pickled vegetables (especially pickled mustard greens) give the broth a natural tanginess that is different from vinegar-based sour dishes. The combination of sour and spicy is a hallmark of Yunnan cuisine, reflecting the influence of Southeast Asian flavors. This dish is a staple at Yunnan family gatherings and is especially refreshing during the hot summer months.