Chinese · Dinner
Sichuan Grilled Fish (High-Protein)
Grilled white fish fillet coated in Sichuan chili-bean paste and layered with pan-seared shrimp and edamame for extra protein. Numbing Sichuan peppercorn, dried chilies, and scallion oil finish the plate, offering a smoky, mala-forward flavour with a lime wedge.
$8
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
478Calories
58.3gProtein
19.8gFat
14.2gCarbs
2.9gSugar
5.9gFiber
1780mgSodium
270mgChol
3.4gSat Fat
1120mgPotassium
140mgCalcium
3.8mgIron
3.9mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the white fish fillet dry, score the flesh diagonally in two shallow cuts, and season both sides with salt.
2
Marinate
Rub the fish with shaoxing wine, half the minced garlic, and half the minced ginger; let sit 15 minutes.
3
Saute
Heat vegetable oil over medium heat, add doubanjiang, remaining garlic, ginger, and dried chilies; cook 2 minutes until brick red.
4
Grill
Place the marinated fish on a preheated grill over medium-high heat for 4 to 5 minutes per side until flakes easily and charred.
5
Plate
Transfer the grilled fish to a plate, top with the shrimp and edamame mixture, scatter with sliced scallion and crushed sichuan peppercorn, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 6 oz170g raw shrimp, peeled and deveined
- 2/3 cup110g cooked edamame
- 2 tbsp2 tbsp doubanjiang
- 2 tsp2 tsp sichuan peppercorn
- 88 dried chilies
- 2 tsp2 tsp ginger-fresh
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp salt
- 2 tsp2 tsp shaoxing wine
- 22 lime wedge
