Family-Style Suan Cai Fish

If you're using frozen snakehead fish fillets, thaw them overnight in the refrigerator or place the sealed package in cold water until fully thawed. Avoid using hot water, as it can affect the texture of the fish.

Pat the fish dry with paper towels, then marinate for 15 minutes with:

• 1 tsp salt
• ½ tsp white pepper
• 1 tbsp cornstarch
• 1 tbsp cooking oil

This simple marinade helps keep the fish tender, smooth, and prevents it from breaking apart during cooking.

Rinse the pickled mustard greens briefly under running water to remove excess salt while keeping their tangy flavor. Cut into bite-sized pieces.

Heat 2 tablespoons of cooking oil in a large pot over medium heat.

Add the sliced ginger and garlic, and sauté until fragrant.

Add the pickled mustard greens and stir-fry for about 2 minutes to bring out their aroma.

Pour in the chicken broth (or water).

Season with:

• 1 tsp sugar
• 1 tbsp light soy sauce
• 1 tsp white pepper

Bring to a boil, then reduce the heat and simmer for 10 minutes.

Add the frozen tofu cubes to the broth.

Simmer for another 5 minutes so the tofu can absorb the flavorful broth.

Carefully place the marinated fish slices into the simmering broth one piece at a time.

Avoid stirring immediately, as this helps keep the fish intact.

Cook over medium heat for 3–4 minutes, or until the fish turns opaque and is cooked through.

Add the chopped green onions and drizzle with a little chili oil, if desired.

Serve immediately with a bowl of steamed jasmine rice.