Szechuan Spicy Fish

Szechuan Spicy Fish is a bold and flavorful dish that combines tender fish fillets with a spicy and aromatic sauce, delivering a delightful punch of heat. This Kosher American seafood dish is perfect for those who love a bit of spice and a lot of flavor in their meals.

Ingredients

• White fish fillets (e.g., cod or tilapia) - 300 grams
• Cornstarch - 2 tablespoons
• Vegetable oil - 3 tablespoons
• Garlic, minced - 3 cloves
• Ginger, minced - 1 tablespoon
• Szechuan peppercorns - 1 teaspoon
• Dried red chilies - 4-5 pieces
• Soy sauce (Kosher) - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sugar - 1 teaspoon
• Scallions, sliced - 2 stalks
• Fresh cilantro, chopped - 2 tablespoons
• Sesame oil - 1 teaspoon

Steps

1. Pat the fish fillets dry with paper towels and cut them into bite-sized pieces.
2. Coat the fish pieces in cornstarch, shaking off any excess.
3. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
4. Add the coated fish pieces to the skillet and fry until golden brown and cooked through, about 3-4 minutes per side. Remove from the skillet and set aside.
5. In the same skillet, add the remaining tablespoon of vegetable oil, and then add the minced garlic, ginger, Szechuan peppercorns, and dried red chilies. Sauté for 1-2 minutes until fragrant.
6. Stir in the soy sauce, rice vinegar, and sugar, bringing the mixture to a simmer.
7. Add the fried fish back into the skillet, tossing gently to coat in the sauce. Cook for an additional 2-3 minutes to allow the flavors to meld.
8. Remove from heat and garnish with sliced scallions and chopped cilantro. Drizzle with sesame oil before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 18 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains omega-3 fatty acids, beneficial for heart health.

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