Szechuan Fish

Szechuan Fish is a spicy, flavorful dish featuring tender fish fillets stir-fried in a vibrant Szechuan sauce, bursting with aromatic spices. This kosher adaptation maintains authentic flavors while ensuring compliance with dietary restrictions.

Ingredients

• White fish fillet (e.g., tilapia or cod) - 300 grams
• Soy sauce (kosher) - 2 tablespoons
• Cornstarch - 2 tablespoons
• Vegetable oil - 3 tablespoons
• Szechuan peppercorns - 1 teaspoon
• Garlic, minced - 2 cloves
• Ginger, minced - 1 tablespoon
• Scallions, chopped - 2
• Red bell pepper, sliced - 1
• Carrot, julienned - 1
• Chili paste - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sugar - 1 teaspoon
• Water - 100 milliliters

Steps

1. 1. Cut the fish fillet into bite-sized pieces and marinate in soy sauce and cornstarch for 10 minutes.
2. 2. Heat 2 tablespoons of vegetable oil in a wok or large frying pan over medium-high heat.
3. 3. Add the marinated fish pieces and fry until golden brown, about 3-4 minutes, then remove and set aside.
4. 4. In the same pan, add the remaining oil, then add Szechuan peppercorns, minced garlic, and ginger. Stir-fry for about 30 seconds until fragrant.
5. 5. Add the sliced red bell pepper and julienned carrot, stir-frying for another 2-3 minutes until slightly softened.
6. 6. Stir in the chili paste, rice vinegar, sugar, and water, bringing the mixture to a simmer.
7. 7. Return the fried fish to the pan, coating it well with the sauce. Cook for an additional 2-3 minutes until heated through.
8. 8. Garnish with chopped scallions and serve immediately with steamed rice.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 25 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• High in protein from the fish, supporting muscle health.
• Contains anti-inflammatory properties from ginger and garlic.

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