Chinese · Dinner
Sichuan Grilled Fish (GLP-1)
White fish fillet grilled with a cumin and Sichuan peppercorn rub, brushed with doubanjiang and chili oil, finished with scallion and cilantro. Served over blistered bok choy and edamame. Numbing peppercorn heat meets smoky char in a lean, protein-forward dish built for easy digestion.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
339Calories
38.4gProtein
13.1gFat
13.9gCarbs
3.2gSugar
5.8gFiber
1210mgSodium
75mgChol
2.1gSat Fat
900mgPotassium
150mgCalcium
3.2mgIron
2.1mcgVitamin B12
38mgVitamin C
gluten-free-adaptable
low-calorie
protein-rich
low-carb
low-cholesterol
high-fiber
glp-1
Instructions
1
Prep
Pat fish dry. Rub both sides with ground sichuan peppercorn, cumin, chili powder, ginger, and minced garlic, pressing to coat evenly.
2
Marinate
Spread doubanjiang over fish and let sit at room temperature for 15 minutes.
3
Char
Heat grill pan over medium-high with sesame oil brushed on. Grill fish 4 to 5 minutes per side until deep char lines form and flesh flakes easily.
4
Plate
Arrange bok choy and edamame on plate. Set grilled fish on top. Tear dried chili, scatter with sliced scallion and cilantro. Drizzle with chili oil and rice vinegar.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g white fish fillet
- 2 tbsp2 tbsp doubanjiang
- 2 tsp2 tsp sichuan peppercorn
- 44 dried chili
- 2 tsp2 tsp ginger-fresh
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp chili powder
- 2 tsp2 tsp chili-oil
- 2 tsp2 tsp sesame-oil
- 5.6 oz160g bok choy
- 5.2 oz150g edamame
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp salt
- 2 tsp2 tsp rice-vinegar
