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🍽️ Sichuan-style braised fish

272 kcal · 30 min · 4 servings

Ingredients

• 6 spring onions
• 800 g white fish fillet (e.g. orange roughy, red snapper)
• 100 g mung bean sprouts (fresh or canned)
• 1 clove garlic
• 1 tbsp sunflower oil
• 100 ml fish stock
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tsp cornstarch
• salt
• cayenne pepper

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Remove the dry ends and cut the onions into coarse pieces.
3. 3. Rinse the fish fillet under running water.
4. 4. Cut the fish into strips about 3 centimeters wide.
5. 5. Wash the sprouts and let them drain well.
6. 6. Peel the garlic clove.
7. 7. Finely chop the garlic.
8. 8. Heat oil in a pan.
9. 9. Sauté the garlic in the hot oil.
10. 10. Deglaze the pan with fish stock.
11. 11. Add the fish sauce to the sauce.
12. 12. Add the soy sauce to the sauce.
13. 13. Stir the starch with a little water until smooth.
14. 14. Stir the starch mixture into the sauce.
15. 15. Bring the sauce to a boil.
16. 16. Let the sauce thicken slightly.
17. 17. Add half of the spring onions to the pan.
18. 18. Add the sprouts to the pan.
19. 19. Add the fish strips to the pan.
20. 20. Cover the pan.
21. 21. Braise the fish for 4 to 5 minutes.
22. 22. Season the dish with salt.
23. 23. Season the dish with cayenne pepper.
24. 24. Sprinkle the finished dish with the remaining spring onions.
25. 25. Serve the fish hot.

Nutrition per serving

• kcal: 272
• Protein: 42 g · Fett/Fat: 8 g · Carbs: 6 g