Sichuan Fish in Chili Sauce

Sichuan Fish in Chili Sauce is a spicy, mouthwatering dish that beautifully combines the freshness of fish with a rich, flavorful chili sauce. This Halal version captures the essence of authentic Sichuan cuisine, offering a delightful balance of heat and umami.

Ingredients

• White fish fillets (such as tilapia or cod) - 300 grams
• Salt - 1 teaspoon
• Cornstarch - 2 tablespoons
• Vegetable oil - 4 tablespoons
• Garlic, minced - 3 cloves
• Ginger, minced - 1 tablespoon
• Sichuan peppercorns - 1 teaspoon
• Dried red chilies - 5-6 pieces
• Doubanjiang (spicy fermented bean paste) - 2 tablespoons
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sugar - 1 teaspoon
• Spring onions, chopped - 2 stalks
• Cilantro, chopped - for garnish

Steps

1. Rinse the fish fillets under cold water and pat them dry. Sprinkle salt and cornstarch over the fillets, coating them evenly. Set aside for about 10 minutes.
2. In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic, ginger, Sichuan peppercorns, and dried red chilies. Stir-fry for about 1 minute until fragrant.
3. Add the doubanjiang to the skillet and cook for an additional minute, stirring constantly to combine the flavors.
4. Pour in the soy sauce, rice vinegar, and sugar. Stir well and bring the mixture to a simmer.
5. Increase the heat to medium-high and carefully add the fish fillets to the skillet. Cook for about 5-7 minutes, gently turning the fish halfway through until cooked through and the sauce thickens slightly.
6. Once the fish is cooked, remove from heat. Garnish with chopped spring onions and cilantro before serving.

Nutrition

• Calories: 360
• Protein: 30 g
• Carbs: 18 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 60 mg
• Total Fat: 22 g
• Saturated Fat: 2 g
• Unsaturated Fat: 20 g
• Water: 0.3 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in omega-3 fatty acids, which are beneficial for heart health.

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