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Main course · Chinese

Sichuan Poached Fish in Chilli Broth

35 min Serves 4 ~248 kcal/serving ~£9.20 (£2.30/serving) Contains-nutsDairy-freeGluten-free

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 500 g cod loin
  • 150 g beansprouts
  • 2 celery stalks, sliced
  • 2 tbsp doubanjiang (chilli bean paste)
  • 6 dried red chillies
  • 1 tsp sichuan peppercorns
  • 3 garlic cloves
  • 15 g fresh ginger, sliced
  • 600 ml chicken stock
  • 1 egg white
  • 1 tbsp cornflour
  • 3 tbsp groundnut oil

Nutrition (per serving)

Calories
248 kcal
Protein
26.4 g
Carbohydrate
7.1 g
of which sugars
2.7 g
Fat
12.2 g
of which saturates
2 g
Fibre
2.1 g
Salt
2.80 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Slice the cod loin thinly and mix with the egg white and cornflour, then leave to marinate for 10 minutes.

  2. 2

    Heat a tablespoon of the groundnut oil in a large pan and stir-fry the beansprouts and celery for 2 minutes, until just softened, then spoon into a deep serving bowl.

  3. 3

    In the same pan, fry the garlic, fresh ginger and doubanjiang for 1 minute until fragrant.

  4. 4

    Pour in the chicken stock, bring to a simmer and cook for 5 minutes.

  5. 5

    Slide in the cod slices and poach gently for 3 minutes, until just opaque and cooked through, then pour the fish and broth over the vegetables in the bowl.

  6. 6

    Heat the remaining oil in a small pan with the dried red chillies and sichuan peppercorns until fragrant and the chillies have darkened slightly, then pour over the dish so it sizzles.

  7. 7

    Serve immediately with steamed rice.

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