Chinese · Dinner
Spicy Fish Fillet Rice Bowl
Pan-seared tilapia fillet in a Sichuan-style chili bean sauce built on doubanjiang, garlic and ginger, served over steamed white rice and finished with scallion and dried chili, delivering a numbing-hot, savoury sauce against mild flaky fish.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
455Calories
40.2gProtein
15.8gFat
42.1gCarbs
5.4gSugar
3.1gFiber
1380mgSodium
88mgChol
2.9gSat Fat
790mgPotassium
60mgCalcium
2.4mgIron
2.3mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the tilapia fillet dry; mince the garlic and ginger, slice the scallion, keeping green tops separate for garnish.
2
Sear
Heat vegetable oil in a nonstick skillet over medium-high heat and sear the tilapia 2–3 minutes per side until opaque and flaking easily.
3
Bloom
Lower heat to medium, add doubanjiang, garlic, ginger and torn dried chilies, stirring 30 seconds until the oil turns red and raw smell fades.
4
Simmer
Pour in chicken stock, soy sauce and sugar, then simmer over medium heat 3 minutes until liquid reduces slightly and coats a spoon; gently work in the fish.
5
Plate
Spoon steamed white rice into a bowl, lay the tilapia fillet and sauce over the top, and scatter with sliced scallion greens.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g tilapia fillet
- 1 1/3 cup220g steamed white rice
- 2 tbsp2 tbsp doubanjiang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 44 dried chilies
- 2 tbsp2 tbsp vegetable oil
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp light soy sauce
- 1 tsp1 tsp sugar-white
- 1/2 tsp1/2 tsp cornstarch
- 1/2 tsp1/2 tsp salt
