Sichuan Spicy Fish Fillet

Sichuan Spicy Fish Fillet is a flavorful and aromatic dish that combines tender fish fillets with a fiery, tangy sauce, embodying the essence of Sichuan cuisine. This Halal dish is perfect for seafood lovers seeking a spicy and savory experience.

Ingredients

• Fish fillet (white fish, e.g., tilapia) - 300 grams
• Cornstarch - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable oil - 3 tablespoons
• Garlic (minced) - 4 cloves
• Ginger (minced) - 1 tablespoon
• Sichuan peppercorns - 1 teaspoon
• Dried red chilies - 6-8 (adjust to taste)
• Soy sauce - 2 tablespoons
• Chili bean paste (doubanjiang) - 1 tablespoon
• Chicken broth - 200 ml
• Green onions (sliced) - 2 stalks
• Cilantro (for garnish) - a handful

Steps

1. Cut the fish fillet into bite-sized pieces and marinate with salt, black pepper, and cornstarch for 10 minutes.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
3. Add the minced garlic, ginger, Sichuan peppercorns, and dried red chilies to the oil, and stir-fry for about 1-2 minutes until fragrant.
4. Carefully add the marinated fish pieces to the skillet and cook for about 3-4 minutes, turning gently until they are opaque and cooked through.
5. Stir in the soy sauce, chili bean paste, and chicken broth, bringing the mixture to a simmer.
6. Cook for an additional 5 minutes, allowing the sauce to thicken slightly and the flavors to meld.
7. Garnish with sliced green onions and fresh cilantro before serving.

Nutrition

• Calories: 380
• Protein: 35 g
• Carbs: 20 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in omega-3 fatty acids which support heart health.
• High in protein, promoting muscle repair and growth.

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