January Recipes

Sichuan Fish

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A bowl of Sichuan Fish with chopsticks
Hands On:
45 minutes
Total Time:
65 minutes
Serves:
4

Ingredients

  • 4 tbsp seasoned rice vinegar, divided
  • 1 tbsp Hy-Vee corn starch
  • ½ tsp kosher salt
  • ½ tsp coarsely ground Hy-Vee black pepper
  • 1 lb Fish Market fresh tilapia fillets, cut into 2-in. pieces
  • 1 tbsp plus ¼ cup Hy-Vee vegetable oil, divided
  • 4 small celery stalks with leaves, cut into 1/2-in.-thick bias slices
  • 1 cup (2-in. pieces) green onions, divided
  • 2 tbsp peeled and thinly sliced gingerroot
  • 3 cloves garlic, thinly sliced
  • 3 cups Hy-Vee chicken stock
  • 1 cup fresh bean sprouts
  • 6 dried whole red chilies
  • 1 tbsp whole pink peppercorns
  • ¼ cup finely chopped fresh cilantro, plus additional for garnish
  • 2 cups loosely packed baby spinach
  • Heinz 57 Collection chili pepper culinary crunch sauce, for serving
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Preparation

1
Whisk together 2 Tbsp. rice vinegar, corn starch, salt and black pepper in a medium bowl. Add fish; turn to coat. Refrigerate for 20 minutes.
2
Heat 1 Tbsp. vegetable oil over medium heat in a large saucepan. Add celery stalks with leaves and ¼ cup green onions. Cook for 2 to 3 minutes or until tender, stirring occasionally. Add gingerroot and garlic; cook for 30 seconds, stirring constantly. Slowly add chicken stock, remaining 2 Tbsp. rice vinegar and bean sprouts. Bring to a boil; reduce heat to medium-low.
3
Transfer vegetables to a large heatproof serving bowl using a large slotted spoon. Increase heat to medium-high. Add fish, one piece at a time, to the boiling stock mixture. Boil for 2 to 3 minutes or until opaque (145°).
4
Meanwhile, heat remaining ¼ cup vegetable oil in a small saucepan over medium heat. Add remaining ¾ cup green onions, dried chilies, pink peppercorns and ¼ cup cilantro. Heat to boiling.
5
Pour stock and fish over vegetables in serving bowl. Add fresh spinach; stir gently, careful not to break the fish. Pour hot chili oil over fish.
6
Garnish with additional fresh cilantro and chili pepper crunch sauce, if desired. Serve immediately. Discard dried chilies.

Nutrition Facts

Serves: 4
Amount Per Serving
Calories:360
% Daily Value*
Total Fat: 21g 27%
Saturated Fat: 3.5g
Trans Fat: 0g
Cholesterol: 65mg 22%
Sodium: 950mg 41%
Total Carbohydrate: 13g 5%
Dietary Fiber: 2g 7%
Sugars: 6g 12%
Protein: 35g 70%

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