Sichuan Style Fish Soup

Sichuan Style Fish Soup is a vibrant and aromatic dish that combines tender fish with a spicy and fragrant broth, perfect for warming the soul. This Halal seafood delicacy is infused with the bold flavors of Sichuan peppercorns and fresh herbs, creating a delightful balance of heat and freshness.

Ingredients

• White fish fillets (such as tilapia or cod) - 300 grams
• Fish stock - 500 ml
• Water - 200 ml
• Sichuan peppercorns - 1 teaspoon
• Dried red chilies - 3-4 pieces
• Garlic - 4 cloves, minced
• Ginger - 1-inch piece, sliced
• Spring onions - 2, chopped
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Fresh cilantro - a handful, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, heat the sesame oil over medium heat and add the Sichuan peppercorns and dried red chilies. Fry for 1-2 minutes until fragrant.
2. Add the minced garlic and sliced ginger to the pot, stirring for another minute until aromatic.
3. Pour in the fish stock and water, then bring to a boil. Reduce to a simmer and let it cook for about 10 minutes to allow the flavors to meld.
4. Season the broth with soy sauce, rice vinegar, salt, and black pepper, adjusting to taste.
5. Add the white fish fillets to the pot and cook for about 5-7 minutes until the fish is cooked through and flakes easily.
6. Stir in the chopped spring onions and cilantro just before serving.
7. Serve hot in bowls, garnished with additional cilantro if desired.

Nutrition

• Calories: 320
• Protein: 32 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.7 L

Health Benefits

• Rich in protein, supporting muscle building and repair.
• Contains anti-inflammatory properties from ginger and garlic.

Tags