Fish Fillets, Bok Choy, Tomatoes, Glass Noodles In A Pickled Sichuan Dry Mustard Broth Recipe

Prepare pickled mustard

Rinse the sliced pickled Sichuan dry mustard under cold running water briefly to remove excess brine, then squeeze out excess water. This reduces overwhelming saltiness while keeping the tangy, pungent character.

In a large pot or deep skillet set over medium heat, warm 2 tablespoons vegetable oil until shimmering. Add the Sichuan peppercorns and dried red chilies and toast 30–45 seconds until fragrant, taking care not to burn.

Add the sliced pickled mustard, 1 tablespoon sliced garlic, and 1 tablespoon julienned ginger to the pot. Stir-fry 1–2 minutes until aromatic and the mustard softens slightly.

Pour in the chicken (or vegetable) stock and water. Add light soy sauce, Shaoxing wine, sugar, and optional bouillon powder. Bring to a gentle simmer and cook 8–10 minutes to allow flavors to meld. Taste and adjust seasoning — the base should be tangy-salty with a slight numbing perfume from the Sichuan peppercorns.

Soak glass noodles in warm water for 10–15 minutes until pliable, then drain and trim to manageable lengths if needed. Set aside.

Trim bok choy ends and separate leaves if small; halve lengthwise if large. Bring a separate pot of lightly salted water to a boil and blanch bok choy 30–45 seconds until bright green and just tender. Transfer to an ice bath or cold water to stop cooking, then drain and set aside.

In the same blanching water, drop the soaked glass noodles for 30–60 seconds to finish softening (they will continue to soften in the hot broth). Drain and set aside. Toss with 1 teaspoon cooking oil to prevent sticking.

Core and cut tomatoes into wedges. Reserve for finishing in the broth (they will soften slightly but keep shape).

Pat fish pieces dry with paper towels. In a bowl combine the fish with egg white, cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Toss gently to coat evenly; let sit 10 minutes while broth simmers — this gives the fish a velvety, slightly thickened texture when poached.

Bring the pickled mustard broth back to a gentle simmer. Add the tomato wedges and simmer 2 minutes to release some juices but keep shape.

Reduce heat to a gentle poach (bare simmer). Add the marinated fish pieces in a single layer, spacing them so they don't crowd. Poach 3–5 minutes depending on thickness until the fish is opaque and flakes easily. Avoid vigorous boiling to keep fish tender.

With a slotted spoon or spider, transfer the poached fish and tomato wedges into a shallow serving bowl, leaving the broth in the pot.

Nestle the blanched bok choy and softened glass noodles into the bowl around the fish.

Bring the broth back to a gentle simmer and taste. If needed, stir in 1 teaspoon rice vinegar for brightness and additional soy or salt to adjust. Ladle the hot pickled mustard broth over the assembled fish, bok choy, tomatoes, and noodles until just covered.

Drizzle 1 teaspoon toasted sesame oil and 1 tablespoon chili oil across the surface. Scatter scallion greens and cilantro over the top. If you like extra heat or numbing sensation, add a pinch of crushed Sichuan peppercorn or additional chili oil to taste.

Serve immediately with steamed rice or enjoy as a soupy main. Provide extra chili oil and vinegar at the table.