Fish in Pickled Vegetable Soup

Instructions

1. Prepare the fish
   Rinse the fish fillets and pat them dry with paper towels. Cut into 2-inch pieces and place in a bowl. Season with a pinch of salt and white pepper, then add 1 tablespoon of Shaoxing wine. Let marinate for 10 minutes.
2. Prepare the pickled vegetables
   Rinse the pickled mustard greens thoroughly under cold water to remove excess saltiness. Drain well and roughly chop into bite-sized pieces.
3. Create the flavor base
   Heat vegetable oil in a large pot over medium heat. Add Sichuan peppercorns and cook until fragrant, about 30 seconds. Add minced garlic and julienned ginger, stir-frying until aromatic, about 1 minute. Add doubanjiang (spicy bean paste) and stir-fry for another minute until the oil turns red.
4. Simmer the soup
   Add the chopped pickled vegetables to the pot and stir-fry for 2 minutes. Pour in the fish or vegetable broth, remaining Shaoxing wine, white pepper, and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
5. Cook the fish
   Gently slide the marinated fish pieces into the simmering soup. Do not stir immediately as the fish is delicate. Instead, gently shake the pot to ensure the fish is submerged. Simmer for 5-7 minutes until the fish is just cooked through and flakes easily.
6. Final seasoning
   Taste the soup and adjust seasonings if needed. If the soup is too sour, add a small pinch of sugar; if too mild, add a touch more doubanjiang or white pepper for heat.
7. Serve
   Ladle the hot soup with fish and vegetables into individual serving bowls. Garnish with sliced green onions. Serve immediately while hot, accompanied by steamed rice if desired.