Sichuan Boiled Fish

Ingredients - Serves 4

• Cilantro - A handful, chopped
• Cornstarch - 1 tablespoon, mixed with 2 tablespoons water
• Soy sauce - 2 tablespoons
• Salt - To taste
• Chicken stock - 4 cups
• Vegetable oil - 2 tablespoons
• Green onions - 3, chopped
• Ginger - 1 inch piece, minced
• Garlic - 5 cloves, minced
• Dried red chilies - 10
• Sichuan peppercorns - 1 tablespoon
• White fish fillets - 500 grams

Let's Get Started

1. Cut the fish into thin slices and set aside.
2. Heat the oil in a pot over medium heat. Add the Sichuan peppercorns, dried chilies, garlic, ginger, and green onions. Cook until fragrant.
3. Add the chicken stock and bring to a boil.
4. Add the fish slices to the pot and cook until they turn white.
5. Add the soy sauce and salt, then stir in the cornstarch mixture to thicken the broth.
6. Serve the fish and broth in bowls, topped with the chopped cilantro.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Calories: 350
• Fat: 15g
• Carbs: 20g
• Protein: 30g
• Sodium: 1500mg
• Sugar: 5g