Sichuan · Lunch, Dinner
Shui zhu yu (Sichuan boiled fish in chilli broth)
Silky fish fillets poached in a fiery, numbing Sichuan chilli broth with bean sprouts.
- Calories
- 596 kcal
- Protein
- 47 g
- Carbs
- 65 g
- Fat
- 16 g
- Prep
- 15 min
- Cook
- 15 min
Per serving, for one person.
Contains: soy, sesame, fish.
Ingredients
- 190 g White fish fillets
- 100 g Bean sprouts
- 65 g Jasmine rice
- 3 cloves Garlic
- 6 g Ginger
- 1 tbsp Tamari (gluten-free)
- 2 tsp Chilli flakes
- 1¼ tsp Toasted sesame oil
- ½ tbsp Sunflower oil
- 150 ml Vegetable stock
Method
- Cook the rice according to packet instructions.
- Blanch the bean sprouts for 1 minute in the stock, then lift out and place in a serving bowl.
- Simmer the fish slices gently in the same stock with tamari for 4-5 minutes until just cooked; pour over the bean sprouts.
- Fry the garlic, ginger and chilli flakes in the oil until fragrant and starting to sizzle.
- Pour the hot chilli oil over the fish and drizzle with sesame oil to serve.
More Sichuan recipes
- Sichuan smashed cucumber salad129 kcal · 3 g protein
- Mapo tofu with mushroom819 kcal · 56 g protein
- Kung pao tofu800 kcal · 41 g protein
- Sichuan dry-fried green beans598 kcal · 17 g protein
- Sichuan mapo eggplant635 kcal · 27 g protein
- Mala tofu noodle soup668 kcal · 35 g protein
More pescatarian recipes
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
- Thieboudienne (Senegalese fish and rice)592 kcal · 37 g protein
- Moin moin (Nigerian steamed bean pudding)462 kcal · 24 g protein
- Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
- Akara (Nigerian bean fritters)222 kcal · 9 g protein