👨‍🍳 Instructions

1. 1

   Cut the fish fillets into bite-sized pieces. Marinate with rice wine, salt, and white pepper for about 10 minutes.

   💡 Tip: Marinating helps to remove any fishy odor and tenderize the fish.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add minced ginger and garlic, sauté until fragrant (about 1 minute).

   💡 Tip: Ensure the heat is not too high to prevent burning the aromatics.
3. 3

   Add the chopped pickled mustard greens and diced tomatoes. Stir-fry for 2-3 minutes until the tomatoes begin to soften.

   💡 Tip: If using fermented chili paste (Doubanjiang), add it now and stir-fry for another minute.
4. 4

   Pour in the chicken or fish stock. Bring the mixture to a boil, then reduce heat to a simmer.

   💡 Tip: Using stock instead of water adds more depth of flavor to the soup.
5. 5

   Add the marinated fish pieces to the simmering broth. Cook for about 5-7 minutes, or until the fish is cooked through and opaque. Avoid overcooking to keep the fish tender.

   💡 Tip: Gently place the fish pieces to prevent them from breaking apart.
6. 6

   Stir in the sliced green chilies and ground Sichuan peppercorns. Season with salt and white pepper to taste.

   💡 Tip: Sichuan peppercorns provide a unique tingling sensation, characteristic of Guizhou cuisine.
7. 7

   Simmer for another 2-3 minutes to allow the flavors to meld. The soup should have a balanced sour, spicy, and savory taste.

   💡 Tip: Taste and adjust seasoning as needed. The sourness can be adjusted by adding a splash of rice vinegar if desired.
8. 8

   Ladle the soup into bowls. Garnish generously with fresh cilantro and sliced scallions before serving hot.

   💡 Tip: This soup is best enjoyed immediately while hot.