Sichuan Fish Stew with Pickled Mustard curries and stews when fresh vegetables were scarce

when fresh vegetables were scarce

Tender slices of fish are poached in a light

salty cashews brings a delightful contrast to the tender prawns

this dish promises a bold and satisfying taste experience you won’t forget

Savoury and fragrant

Sichuan Fish Stew with Pickled Mustard curries and stews when fresh vegetables were scarceA dish with deep roots in Sichuans culinary history, Sichuan Pickled Fish originated with the resourceful fishermen of the region. During the harsh winter months, when fresh vegetables were scarce, these fishermen would trade their catch for tangy pickled mustard greens from local farmers along the river. On their boats, they would combine the freshly caught fish with the preserved vegetables, creating a unique and delightful harmony of flavours. Over