Sichuan Chili Garlic White Fish

Easy to cook and great macro Sichuan White Fish! Comes in at just about 220 calories, 36g protein, 5g fat and 5g carbs. Very warm and flavorful in the mouth and great for a quick dish

By Sam Luck-Leonard

Sichuan Chili Garlic White Fish

Ingredients

  • 1 tbsp grated ginger
  • 1 tsp Sichuan peppercorns
  • 1.5 cup Chicken Broth
  • 2 tbsp Doubanjiang
  • 2 tbsp Soy Sauce
  • 3 scallions sliced large
  • 5 Garlic cloves, minced
  • 6-8 Dried Chilies
  • 700g Cod or Tilapia
  • Chili Oil
  • Sesame oil

Instructions

  1. Pat fish dry, season lightly with salt. Cut into chunks
  2. In a wok or deep skillet, sauté garlic and ginger in a little bit of sesame oil for 30 seconds or so
  3. Add Doubanjiang, Sichuan peppercorns and dried chilies. Stir fry 1 min until fragrant and dark red
  4. Pour in chicken broth and soy sauce. Bring to a gentle simmer
  5. Slide fish in. Poach 4-5 min until cooked through. Do not stir, just let is rest
  6. Drizzle chili oil on top and add scallions! Enjoy!