Spicy Sichuan Fish

Spicy Sichuan Fish is a vibrant and flavorful dish that combines tender fish fillets with a bold, aromatic sauce made from Sichuan peppercorns and chili oil. This healthy main dish is perfect for those who enjoy a spicy kick in their meals while still being nutritious.

Ingredients

• White fish fillets (such as tilapia or cod) - 300 grams
• Sichuan peppercorns - 1 teaspoon
• Dried red chili peppers - 4-5 pieces
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Green onions - 2, chopped
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Chili oil - 2 tablespoons
• Vegetable oil - 1 tablespoon
• Cornstarch - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Water - 250 ml

Steps

1. Pat the fish fillets dry with paper towels and season both sides with salt and black pepper. Dust lightly with cornstarch.
2. Heat the vegetable oil in a skillet over medium heat. Add the Sichuan peppercorns and dried red chili peppers, frying them until fragrant (about 1-2 minutes).
3. Add the minced garlic and ginger to the skillet, stirring continuously for another minute until aromatic.
4. Increase the heat to medium-high and add the fish fillets. Cook for 2-3 minutes on each side until they are golden brown and cooked through. Remove the fish from the skillet and set aside.
5. In the same skillet, add the soy sauce, rice vinegar, and water, stirring to combine. Bring to a simmer.
6. Return the fish to the skillet, spooning some of the sauce over the fillets. Cook for an additional 2-3 minutes until the sauce thickens slightly.
7. Garnish with chopped green onions before serving and drizzle with chili oil as desired.

Nutrition

• Calories: 320
• Protein: 35 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• Rich in protein, which is essential for muscle repair and growth.
• Contains omega-3 fatty acids from fish, promoting heart health.

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