[One Pot Course] Suan Cai Yu / Simmered White-Fish with Pickled Fermented Mustard Greens (Course only)

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This is a "umami-sour" stew made by simmering delicate white fish and vegetables with pickled and fermented takana (mustard greens). The key to its taste is the fermented takana. The sourness and umami from the fermentation of takana blend with the flavors of the fish and vegetables, creating a broth that is light enough to be finished completely, as it uses only a small amount of oil.