酸菜魚是中國川渝地區的經典川菜，因其獨特的酸辣口感和鮮嫩的魚肉而廣受歡迎。這道菜以腌製酸菜為主要調味基底，搭配鮮魚片、辣椒、花椒等食材，呈現出酸、辣、鮮、麻的豐富層次。酸菜魚的起源可追溯到四川地區農村，最初是家庭料理，用以保存魚肉並增加風味，如今已成為廣泛流行的餐桌佳餚。

這道菜的靈魂在於酸菜。傳統酸菜是用芥菜經過乳酸發酵製成，具有酸香濃郁的特點，不僅能去除魚腥味，還能增添鮮爽感。魚肉則通常選用肉質鮮嫩、刺少的白肉魚，如鯰魚、草魚或巴沙魚，確保口感滑嫩。製作酸菜魚的過程包括以下幾個主要步驟：

首先，選擇一條新鮮的白肉魚，如草魚或鯰魚，將魚處理乾淨後，剔骨取肉。魚片切薄，並用鹽、胡椒粉、料酒和蛋清腌製，這不僅能入味，還能讓魚片在烹煮時保持鮮嫩。魚骨則保留，用來煮湯，增添鮮味。

其次，準備酸菜。傳統的四川酸菜風味最佳，若無法取得，可用市場上的瓶裝酸菜代替。將酸菜切段後，與薑片、蒜末和乾辣椒一同在鍋中爆炒，直至酸菜散發出濃郁的香味。接著，加入魚骨和適量清水，煮成酸辣高湯。這一湯底的質量是整道菜的關鍵，它需要有濃郁的酸味和適中的辣度，並帶有魚骨的鮮美。

當湯底煮好後，將魚片分批放入滾燙的湯中燙熟。魚片下鍋的時間不宜過長，一般只需一到兩分鐘，以避免過度烹煮導致口感變硬。

最後，將煮好的酸菜魚連同湯汁盛入大碗中，撒上大量的青花椒和乾辣椒段，再用滾燙的熱油澆淋在表面，瞬間激發出香氣。這一步不僅增添了視覺效果，還讓整道菜的味道更加濃烈。

酸菜魚的成品色彩鮮艷，酸辣撲鼻，魚肉滑嫩，湯汁濃郁。它不僅是一道極具地方特色的菜餚，也是一種融合辣椒熱情與酸菜鮮香的美味體驗。這道菜尤其適合搭配米飯食用，酸辣的湯汁與魚肉交織在一起，讓人胃口大開，是家宴和餐廳的必備佳品。

Sour Fish Soup, or "Suan Cai Yu," is a classic dish from the Sichuan and Chongqing regions of China, celebrated for its unique tangy and spicy flavor paired with tender fish fillets. Using pickled mustard greens as the key seasoning base, this dish incorporates fresh fish slices, chili peppers, Sichuan peppercorns, and other ingredients, creating a complex profile of sour, spicy, fresh, and numbing sensations. Its origins trace back to rural Sichuan, where it was initially a homemade dish designed to preserve fish and enhance its flavor. Today, it has become a beloved staple on dining tables nationwide.

The essence of Sour Fish Soup lies in its pickled mustard greens. Traditionally made by fermenting mustard greens through lactic acid fermentation, this ingredient boasts a robust tangy aroma that not only masks the fishy smell but also enhances the dish's freshness. The fish used is typically a tender, boneless white-fleshed variety, such as catfish, grass carp, or pangasius, ensuring a silky texture.

Preparation Steps:

Fish Selection and Preparation:
Start with a fresh white-fleshed fish, such as grass carp or catfish. Clean the fish thoroughly, debone it, and slice the fillets thinly. Marinate the fillets with salt, pepper, cooking wine, and egg white. This not only infuses flavor but also keeps the fish tender during cooking. Reserve the fish bones for making the broth to enhance its umami flavor.

Preparing the Pickled Mustard Greens:
Authentic Sichuan-style pickled mustard greens yield the best flavor. If unavailable, store-bought jarred varieties can substitute. Chop the pickled greens into segments and stir-fry them with ginger slices, minced garlic, and dried chili peppers until aromatic. Then, add the fish bones and an appropriate amount of water to create a tangy and spicy broth. The quality of this broth is crucial, as it should be rich in sourness, moderately spicy, and imbued with the umami of the fish bones.

Cooking the Fish Fillets:
Once the broth is ready, add the marinated fish slices in batches to the boiling soup. Cook the fillets for only one to two minutes to avoid overcooking, which could compromise their tenderness.

Final Assembly:
Transfer the cooked fish and soup into a large serving bowl. Generously sprinkle Sichuan green peppercorns and dried chili slices on top. Heat a ladle of oil until sizzling and pour it over the dish, releasing an intense aroma. This step not only heightens the visual appeal but also deepens the flavors.

The Finished Dish:

The final presentation of Sour Fish Soup is vibrant and aromatic, with tender fish, a rich and tangy broth, and an enticing blend of spices. It is a dish deeply rooted in local culture, combining the fiery zest of chili with the fresh tang of pickled greens for a delightful culinary experience. Especially suitable for pairing with steamed rice, its sour and spicy soup base, intertwined with tender fish, stimulates the appetite and makes it a must-have dish for both family feasts and restaurant menus.

照片:DALLE3